Crispy Tofu and Quinoa Salad with Roasted Broccoli

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

Crispy Tofu and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Roasted Broccoli

Enjoy a vibrant, crunchy salad featuring crisp, golden tofu paired with nutty quinoa, tender roasted broccoli, and fresh edamame. A light lemon dressing and a sprinkle of nutritional yeast add a bright finish to a balanced, satisfying vegetarian lunch.

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NUTRITION

411kcal
Protein
33.4g
Fat
16.6g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

260g Extra Firm Tofu

1/4 cup Cooked Quinoa

1 cup Roasted Broccoli

1/3 cup Shelled Edamame

1 tbsp Nutritional Yeast

1 tsp Cornstarch

1/4 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Garlic Powder, Salt, and Black Pepper to taste

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PREPARATION

  • 1

    Press the tofu for about 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a bowl, gently toss tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Sauté the tofu until all sides are golden and crispy, about 4-5 minutes per side.

  • 4

    While the tofu cooks, prepare the quinoa if not pre-cooked. Fluff the quinoa and set aside.

  • 5

    Roast the broccoli in an oven preheated to 400°F by tossing with a dash of salt, pepper, and a tiny drizzle of oil; roast for 15 minutes or until tender and slightly charred.

  • 6

    For assembly, in a bowl combine the crispy tofu, cooked quinoa, roasted broccoli, and shelled edamame.

  • 7

    Drizzle with fresh lemon juice and sprinkle nutritional yeast over the top. Toss gently to combine all flavors.

  • 8

    Adjust seasonings if needed and serve immediately.

Crispy Tofu and Quinoa Salad with Roasted Broccoli

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

Crispy Tofu and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Roasted Broccoli

Enjoy a vibrant, crunchy salad featuring crisp, golden tofu paired with nutty quinoa, tender roasted broccoli, and fresh edamame. A light lemon dressing and a sprinkle of nutritional yeast add a bright finish to a balanced, satisfying vegetarian lunch.

NUTRITION

411kcal
Protein
33.4g
Fat
16.6g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

260g Extra Firm Tofu

1/4 cup Cooked Quinoa

1 cup Roasted Broccoli

1/3 cup Shelled Edamame

1 tbsp Nutritional Yeast

1 tsp Cornstarch

1/4 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Garlic Powder, Salt, and Black Pepper to taste

PREPARATION

  • 1

    Press the tofu for about 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a bowl, gently toss tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Sauté the tofu until all sides are golden and crispy, about 4-5 minutes per side.

  • 4

    While the tofu cooks, prepare the quinoa if not pre-cooked. Fluff the quinoa and set aside.

  • 5

    Roast the broccoli in an oven preheated to 400°F by tossing with a dash of salt, pepper, and a tiny drizzle of oil; roast for 15 minutes or until tender and slightly charred.

  • 6

    For assembly, in a bowl combine the crispy tofu, cooked quinoa, roasted broccoli, and shelled edamame.

  • 7

    Drizzle with fresh lemon juice and sprinkle nutritional yeast over the top. Toss gently to combine all flavors.

  • 8

    Adjust seasonings if needed and serve immediately.