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

Enjoy a vibrant bowl featuring marinated grilled firm tofu, fluffy quinoa, tender edamame, and perfectly roasted broccoli. This meal offers a delightful mix of textures and subtle zesty notes from a squeeze of lemon, making it a balanced and energizing lunch option.

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NUTRITION

494kcal
Protein
36.1g
Fat
18.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

0.75 cup Cooked Quinoa

0.25 cup Shelled Edamame

1 cup Roasted Broccoli

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into thick slices or cubes. Marinate the tofu with lemon juice, salt, and pepper for about 10 minutes.

  • 2

    Preheat a grill pan or outdoor grill over medium-high heat. Grill the tofu pieces for about 4-5 minutes per side until they are nicely charred and heated through.

  • 3

    Meanwhile, cook the quinoa according to package instructions until fluffy. If not already cooked, set it aside to cool slightly.

  • 4

    Toss the broccoli florets with a light seasoning of salt and pepper. Roast them in a preheated 425°F oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Lightly steam or boil the shelled edamame until just tender, about 3-4 minutes, then drain.

  • 6

    Assemble the bowl by layering quinoa as the base, then topping with grilled tofu, roasted broccoli, and edamame. Drizzle a little extra lemon juice if desired and adjust seasoning with salt and pepper.

  • 7

    Serve warm and enjoy your balanced, protein-rich lunch bowl.

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

Enjoy a vibrant bowl featuring marinated grilled firm tofu, fluffy quinoa, tender edamame, and perfectly roasted broccoli. This meal offers a delightful mix of textures and subtle zesty notes from a squeeze of lemon, making it a balanced and energizing lunch option.

NUTRITION

494kcal
Protein
36.1g
Fat
18.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

0.75 cup Cooked Quinoa

0.25 cup Shelled Edamame

1 cup Roasted Broccoli

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into thick slices or cubes. Marinate the tofu with lemon juice, salt, and pepper for about 10 minutes.

  • 2

    Preheat a grill pan or outdoor grill over medium-high heat. Grill the tofu pieces for about 4-5 minutes per side until they are nicely charred and heated through.

  • 3

    Meanwhile, cook the quinoa according to package instructions until fluffy. If not already cooked, set it aside to cool slightly.

  • 4

    Toss the broccoli florets with a light seasoning of salt and pepper. Roast them in a preheated 425°F oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    Lightly steam or boil the shelled edamame until just tender, about 3-4 minutes, then drain.

  • 6

    Assemble the bowl by layering quinoa as the base, then topping with grilled tofu, roasted broccoli, and edamame. Drizzle a little extra lemon juice if desired and adjust seasoning with salt and pepper.

  • 7

    Serve warm and enjoy your balanced, protein-rich lunch bowl.