Name: Roasted Tofu and Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Firm tofu; 0.25 cup Chickpeas; 0.13 cup Cooked quinoa; 1 cup Broccoli florets; 0.25 tbsp Olive oil; 2 tbsp Nutritional yeast; 0.5 tbsp Hemp seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Roasted Tofu and Chickpea Power Bowl

Oven-roasted firm tofu and chickpeas tossed with tender broccoli and served over quinoa for a meal with a satisfyingly crunchy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.2g

Fat

21.5g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

0.25 cup Chickpeas

0.13 cup Cooked quinoa

1 cup Broccoli florets

0.25 tbsp Olive oil

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu with a clean towel to remove excess moisture, then cut into 1/2-inch cubes.
3
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper.
4
Spread the mixture in a single layer on the prepared baking sheet.
5
Roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crisp.
6
While roasting, ensure the quinoa is warm and ready for assembly.
7
Transfer the roasted vegetables and tofu to a bowl over the quinoa base.
8
Sprinkle with nutritional yeast and hemp seeds for a protein boost, then finish with a squeeze of fresh lemon juice.