Crispy Baked 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 Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant bowl of crispy baked tofu, perfectly roasted broccoli, and fluffy quinoa. This dish features marinated tofu baked to a satisfying crunch, complemented by tender, olive oil-roasted broccoli and light, nutty quinoa, making it an invigorating meal that balances texture and flavor.

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NUTRITION

484kcal
Protein
33.2g
Fat
18.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Soy Sauce

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

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 gently to remove excess moisture. Cut the tofu into 1/2-inch cubes.

  • 3

    In a bowl, combine soy sauce, cornstarch, garlic powder, salt, and pepper. Toss the tofu cubes in the mixture until evenly coated.

  • 4

    Spread the tofu cubes on one half of the baking sheet.

  • 5

    In another bowl, toss broccoli florets with olive oil, salt, and pepper. Arrange them on the other half of the baking sheet.

  • 6

    Bake for 25-30 minutes, turning the tofu cubes halfway through, until the tofu is crispy and the broccoli is tender with slightly charred edges.

  • 7

    While the tofu and broccoli are baking, prepare quinoa according to package instructions or reheat pre-cooked quinoa.

  • 8

    Plate the quinoa as the base, then layer on the crispy tofu and roasted broccoli. Serve warm.

Crispy Baked 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 Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant bowl of crispy baked tofu, perfectly roasted broccoli, and fluffy quinoa. This dish features marinated tofu baked to a satisfying crunch, complemented by tender, olive oil-roasted broccoli and light, nutty quinoa, making it an invigorating meal that balances texture and flavor.

NUTRITION

484kcal
Protein
33.2g
Fat
18.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Soy Sauce

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

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 gently to remove excess moisture. Cut the tofu into 1/2-inch cubes.

  • 3

    In a bowl, combine soy sauce, cornstarch, garlic powder, salt, and pepper. Toss the tofu cubes in the mixture until evenly coated.

  • 4

    Spread the tofu cubes on one half of the baking sheet.

  • 5

    In another bowl, toss broccoli florets with olive oil, salt, and pepper. Arrange them on the other half of the baking sheet.

  • 6

    Bake for 25-30 minutes, turning the tofu cubes halfway through, until the tofu is crispy and the broccoli is tender with slightly charred edges.

  • 7

    While the tofu and broccoli are baking, prepare quinoa according to package instructions or reheat pre-cooked quinoa.

  • 8

    Plate the quinoa as the base, then layer on the crispy tofu and roasted broccoli. Serve warm.