Crispy Peanut Tofu with Roasted Broccoli and Quinoa

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

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant and nutritious dish featuring crispy baked tofu coated with a light cornstarch crunch, roasted broccoli bursting with flavor, and a side of fluffy quinoa—all drizzled with a tangy peanut sauce that ties the dish together perfectly.

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NUTRITION

522kcal
Protein
36.1g
Fat
24.7g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Broccoli (chopped)

1/2 cup cooked Quinoa

1 tablespoon Peanut Butter

1 teaspoon Soy Sauce

1 teaspoon Cornstarch

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, garlic powder, and a dash of soy sauce until evenly coated.

  • 4

    Spread the tofu cubes on half of the baking sheet and roast in the preheated oven for 25-30 minutes, turning halfway through, until crisp and golden.

  • 5

    Meanwhile, toss the broccoli with a light drizzle of oil, salt, and pepper. Place on the other half of the baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 6

    Prepare quinoa as per package instructions if not already cooked (about 15 minutes simmering).

  • 7

    In a small bowl, mix the peanut butter with a splash of warm water and the remaining soy sauce to create a smooth, drizzlable sauce.

  • 8

    To serve, arrange a bed of quinoa on your plate, top with roasted broccoli and crispy tofu cubes, and drizzle the peanut sauce over the top. Enjoy!

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

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

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant and nutritious dish featuring crispy baked tofu coated with a light cornstarch crunch, roasted broccoli bursting with flavor, and a side of fluffy quinoa—all drizzled with a tangy peanut sauce that ties the dish together perfectly.

NUTRITION

522kcal
Protein
36.1g
Fat
24.7g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Broccoli (chopped)

1/2 cup cooked Quinoa

1 tablespoon Peanut Butter

1 teaspoon Soy Sauce

1 teaspoon Cornstarch

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, garlic powder, and a dash of soy sauce until evenly coated.

  • 4

    Spread the tofu cubes on half of the baking sheet and roast in the preheated oven for 25-30 minutes, turning halfway through, until crisp and golden.

  • 5

    Meanwhile, toss the broccoli with a light drizzle of oil, salt, and pepper. Place on the other half of the baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 6

    Prepare quinoa as per package instructions if not already cooked (about 15 minutes simmering).

  • 7

    In a small bowl, mix the peanut butter with a splash of warm water and the remaining soy sauce to create a smooth, drizzlable sauce.

  • 8

    To serve, arrange a bed of quinoa on your plate, top with roasted broccoli and crispy tofu cubes, and drizzle the peanut sauce over the top. Enjoy!