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 paired with tender roasted broccoli, fluffy quinoa, and a boost of protein from edamame. This balanced dish brings together a delightful crunch, savory flavors, and a satisfying texture, making it a wholesome option for any meal time.

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NUTRITION

503kcal
Protein
36.1g
Fat
19.9g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

250g firm tofu

1 cup broccoli

1/2 cup cooked quinoa

1/2 cup shelled edamame

1 tbsp cornstarch

2 tsp olive oil

1 tsp garlic powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into bite-sized cubes. Toss the tofu cubes in a bowl with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 2

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

  • 3

    Spread the tofu cubes on one section of the baking sheet and drizzle with olive oil. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the tofu is crispy and golden.

  • 4

    Meanwhile, chop the broccoli into florets, toss with a little olive oil, salt, and pepper, and spread onto a second baking sheet. Roast in the oven for about 20 minutes until tender and slightly charred.

  • 5

    If using quinoa that isn’t pre-cooked, prepare it according to package instructions. For quick reference, use 1/2 cup of cooked quinoa.

  • 6

    Lightly steam the shelled edamame until warm if desired.

  • 7

    Assemble your bowl with a base of cooked quinoa, topped with roasted broccoli, crispy tofu, and edamame. Serve warm and enjoy your balanced, protein-rich meal.

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 paired with tender roasted broccoli, fluffy quinoa, and a boost of protein from edamame. This balanced dish brings together a delightful crunch, savory flavors, and a satisfying texture, making it a wholesome option for any meal time.

NUTRITION

503kcal
Protein
36.1g
Fat
19.9g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

250g firm tofu

1 cup broccoli

1/2 cup cooked quinoa

1/2 cup shelled edamame

1 tbsp cornstarch

2 tsp olive oil

1 tsp garlic powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into bite-sized cubes. Toss the tofu cubes in a bowl with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 2

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

  • 3

    Spread the tofu cubes on one section of the baking sheet and drizzle with olive oil. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the tofu is crispy and golden.

  • 4

    Meanwhile, chop the broccoli into florets, toss with a little olive oil, salt, and pepper, and spread onto a second baking sheet. Roast in the oven for about 20 minutes until tender and slightly charred.

  • 5

    If using quinoa that isn’t pre-cooked, prepare it according to package instructions. For quick reference, use 1/2 cup of cooked quinoa.

  • 6

    Lightly steam the shelled edamame until warm if desired.

  • 7

    Assemble your bowl with a base of cooked quinoa, topped with roasted broccoli, crispy tofu, and edamame. Serve warm and enjoy your balanced, protein-rich meal.