YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Steamed Broccoli and Quinoa
A light yet protein-packed vegan dinner featuring perfectly crispy baked tofu, tender steamed broccoli, and a modest serving of quinoa—all elevated with a subtle savory boost from a pea protein glaze to help reach your nutritional targets.
INGREDIENTS
80 g extra firm tofu
20 g cooked quinoa
50 g steamed broccoli
1 serving (20 g) pea protein isolate
1 tbsp panko bread crumbs
1 tbsp light soy sauce
0.5 tsp garlic powder
PREPARATION
Press the tofu to remove any excess moisture and then cut into small cubes.
Preheat your oven to 400°F. In a bowl, toss the tofu cubes with soy sauce, garlic powder, panko bread crumbs, and a sprinkle of pea protein isolate to help form a light, crispy coating.
Arrange the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the tofu is golden and crisp, turning once halfway through.
While the tofu bakes, steam the broccoli until bright green and tender, about 5-7 minutes.
Prepare the quinoa if not already cooked, ensuring a light, fluffy texture.
For assembly, layer the quinoa on the plate, top with the steamed broccoli, and then gently add the crispy baked tofu. For an extra protein kick, lightly dust any remaining pea protein isolate over the tofu as a finishing touch.
Serve immediately and enjoy this balanced, vegan dinner that meets your precise nutritional targets.