Name: Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 225g Extra Firm Tofu, pressed and cubed; 0.5 cup Cooked Quinoa; 1 cup Broccoli Florets; 0.5 cup Sliced Red Bell Pepper; 2 tbsp Nutritional Yeast; 1 tsp Olive Oil; 1 tbsp Tamari Soy Sauce

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

Golden oven-roasted tofu and seasonal vegetables served over a bed of fluffy quinoa, finished with a savory nutritional yeast coating for a satisfyingly crunchy texture.

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NUTRITION

Protein

37.3g

Fat

18.5g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, pressed and cubed

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Tamari Soy Sauce

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the pressed tofu dry with a towel and cut into 1-inch cubes.
3
In a medium bowl, toss the tofu cubes with tamari and half of the nutritional yeast until evenly coated.
4
Place the tofu, broccoli florets, and sliced bell peppers on the prepared baking sheet.
5
Drizzle the vegetables with olive oil and sprinkle the remaining nutritional yeast over the entire tray.
6
Roast for 20-25 minutes, flipping the tofu halfway through, until the tofu is golden and the vegetables are tender.
7
Place the warm cooked quinoa in a bowl and top with the roasted tofu and vegetables.
8
Garnish with fresh herbs or a squeeze of lemon if desired and serve immediately.