Crispy Baked Tofu with Roasted Asparagus and Lemon-Garlic 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 Lemon-Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Lemon-Garlic Quinoa

Enjoy a savory and vibrant plate featuring crispy baked extra-firm tofu paired with tender roasted asparagus and zesty lemon-garlic quinoa. This balanced meal offers a delightful mix of textures and flavors—golden, crispy tofu, lightly charred asparagus, and fluffy quinoa bursting with a refreshing citrus-garlic kick, perfect for a clean, energizing dinner.

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NUTRITION

509kcal
Protein
34.1g
Fat
24.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

275g Extra Firm Tofu

150g Cooked Quinoa

150g Asparagus

1 tsp Olive Oil (for tofu)

1/2 tsp Olive Oil (for asparagus)

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture and cut it into 1/2-inch cubes. In a bowl, toss the tofu cubes with 1 tsp olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden.

  • 4

    While the tofu is baking, trim the asparagus and place on a separate baking tray. Drizzle with 1/2 tsp olive oil, season with salt and pepper, and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 5

    In a small saucepan, lightly sauté the minced garlic in a splash of water or leftover olive oil until fragrant. Add the cooked quinoa and stir in the lemon juice. Season with a pinch of salt and pepper.

  • 6

    Once all components are ready, plate the lemon-garlic quinoa, top with roasted asparagus, and finish by adding the crispy baked tofu. Serve warm and enjoy!

Crispy Baked Tofu with Roasted Asparagus and Lemon-Garlic 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 Lemon-Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Lemon-Garlic Quinoa

Enjoy a savory and vibrant plate featuring crispy baked extra-firm tofu paired with tender roasted asparagus and zesty lemon-garlic quinoa. This balanced meal offers a delightful mix of textures and flavors—golden, crispy tofu, lightly charred asparagus, and fluffy quinoa bursting with a refreshing citrus-garlic kick, perfect for a clean, energizing dinner.

NUTRITION

509kcal
Protein
34.1g
Fat
24.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

275g Extra Firm Tofu

150g Cooked Quinoa

150g Asparagus

1 tsp Olive Oil (for tofu)

1/2 tsp Olive Oil (for asparagus)

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture and cut it into 1/2-inch cubes. In a bowl, toss the tofu cubes with 1 tsp olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden.

  • 4

    While the tofu is baking, trim the asparagus and place on a separate baking tray. Drizzle with 1/2 tsp olive oil, season with salt and pepper, and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 5

    In a small saucepan, lightly sauté the minced garlic in a splash of water or leftover olive oil until fragrant. Add the cooked quinoa and stir in the lemon juice. Season with a pinch of salt and pepper.

  • 6

    Once all components are ready, plate the lemon-garlic quinoa, top with roasted asparagus, and finish by adding the crispy baked tofu. Serve warm and enjoy!