Grilled Tofu and Quinoa Bowl with Roasted Broccoli

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

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

A vibrant, protein-packed bowl featuring grilled tofu and succulent shrimp paired with fluffy quinoa and perfectly roasted broccoli. This dish strikes a balance between plant-based and pescetarian elements, creating a light yet satisfying meal with bright, fresh flavors.

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NUTRITION

314kcal
Protein
35.8g
Fat
13.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

75g Shrimp, peeled & deveined

1/4 cup cooked Quinoa

1 cup Broccoli

1/2 tsp Olive Oil

Salt & Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water. Cut into cubes.

  • 2

    Season tofu cubes lightly with salt, pepper, and a squeeze of lemon juice.

  • 3

    Preheat a grill pan over medium heat. Grill the tofu cubes for 3-4 minutes per side until grill marks appear.

  • 4

    Pat the shrimp dry and season with salt, pepper, and a dash of lemon juice. Grill the shrimp on the same pan for 2-3 minutes per side until they turn pink and opaque.

  • 5

    For the quinoa, if not already cooked, prepare according to package instructions and measure out 1/4 cup once done.

  • 6

    Toss broccoli florets with 1/2 tsp olive oil, salt, and pepper. Roast in a preheated oven at 425°F for about 10 minutes until tender and slightly charred.

  • 7

    Assemble the bowl by layering the cooked quinoa as a base, then topping with grilled tofu, shrimp, and roasted broccoli. Drizzle with a little extra lemon juice if desired, and serve warm.

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

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

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

A vibrant, protein-packed bowl featuring grilled tofu and succulent shrimp paired with fluffy quinoa and perfectly roasted broccoli. This dish strikes a balance between plant-based and pescetarian elements, creating a light yet satisfying meal with bright, fresh flavors.

NUTRITION

314kcal
Protein
35.8g
Fat
13.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

75g Shrimp, peeled & deveined

1/4 cup cooked Quinoa

1 cup Broccoli

1/2 tsp Olive Oil

Salt & Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water. Cut into cubes.

  • 2

    Season tofu cubes lightly with salt, pepper, and a squeeze of lemon juice.

  • 3

    Preheat a grill pan over medium heat. Grill the tofu cubes for 3-4 minutes per side until grill marks appear.

  • 4

    Pat the shrimp dry and season with salt, pepper, and a dash of lemon juice. Grill the shrimp on the same pan for 2-3 minutes per side until they turn pink and opaque.

  • 5

    For the quinoa, if not already cooked, prepare according to package instructions and measure out 1/4 cup once done.

  • 6

    Toss broccoli florets with 1/2 tsp olive oil, salt, and pepper. Roast in a preheated oven at 425°F for about 10 minutes until tender and slightly charred.

  • 7

    Assemble the bowl by layering the cooked quinoa as a base, then topping with grilled tofu, shrimp, and roasted broccoli. Drizzle with a little extra lemon juice if desired, and serve warm.