Crispy Baked Tofu with Roasted Asparagus and Quinoa

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

Crispy Baked Tofu with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Quinoa

Enjoy a vibrant, nutrient-packed plate featuring crispy baked tofu, perfectly roasted asparagus, and fluffy quinoa, all brought together with a hint of zesty garlic and olive oil. This wholesome dish is both satisfying and clean, balancing robust textures and fresh flavors to fuel your day.

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NUTRITION

577kcal
Protein
38.4g
Fat
32g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 bunch Asparagus (approx. 134g)

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame (approx. 100g)

1 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes or slices.

  • 3

    In a bowl, toss tofu gently with half the olive oil, garlic powder, salt, and pepper.

  • 4

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy and golden, flipping halfway through.

  • 5

    Meanwhile, trim the ends of the asparagus and toss with the remaining olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 15 minutes until tender.

  • 6

    Prepare quinoa as per package instructions if not already cooked.

  • 7

    Blanch or steam the shelled edamame for 3-5 minutes until bright green and tender.

  • 8

    Assemble the dish by layering a serving of quinoa on the plate, topping with crispy baked tofu, roasted asparagus, and a side of edamame.

  • 9

    Drizzle with any extra seasoning or a squeeze of lemon if desired, and enjoy while warm.

Crispy Baked Tofu with Roasted Asparagus and Quinoa

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

Crispy Baked Tofu with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Quinoa

Enjoy a vibrant, nutrient-packed plate featuring crispy baked tofu, perfectly roasted asparagus, and fluffy quinoa, all brought together with a hint of zesty garlic and olive oil. This wholesome dish is both satisfying and clean, balancing robust textures and fresh flavors to fuel your day.

NUTRITION

577kcal
Protein
38.4g
Fat
32g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 bunch Asparagus (approx. 134g)

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame (approx. 100g)

1 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes or slices.

  • 3

    In a bowl, toss tofu gently with half the olive oil, garlic powder, salt, and pepper.

  • 4

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy and golden, flipping halfway through.

  • 5

    Meanwhile, trim the ends of the asparagus and toss with the remaining olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 15 minutes until tender.

  • 6

    Prepare quinoa as per package instructions if not already cooked.

  • 7

    Blanch or steam the shelled edamame for 3-5 minutes until bright green and tender.

  • 8

    Assemble the dish by layering a serving of quinoa on the plate, topping with crispy baked tofu, roasted asparagus, and a side of edamame.

  • 9

    Drizzle with any extra seasoning or a squeeze of lemon if desired, and enjoy while warm.