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

Savor a delicious and wholesome plate featuring crispy baked tofu cubes paired with tender roasted broccoli and fluffy quinoa. The tofu is marinated in a light soy-olive oil blend and dusted with cornstarch for that irresistible crunch, making every bite both satisfying and nutrient-rich.

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NUTRITION

589kcal
Protein
35.4g
Fat
29.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

150g Broccoli

140g Cooked Quinoa

1 tbsp Olive Oil

1 tbsp Cornstarch

1 tbsp Soy Sauce

1 tsp Garlic Powder (optional)

Black Pepper & Salt to taste

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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 bite-sized cubes.

  • 3

    In a bowl, whisk together olive oil, soy sauce, garlic powder, salt, and black pepper. Add the tofu cubes and gently toss to coat evenly.

  • 4

    Sprinkle cornstarch over the tofu and toss again until the cubes are lightly dusted; this will help achieve a crispy exterior.

  • 5

    Spread the tofu cubes on one side of the baking sheet. On the other side, arrange the broccoli florets (tossed briefly in a pinch of olive oil, salt, and pepper if desired).

  • 6

    Bake for 25-30 minutes, flipping the tofu halfway through and stirring the broccoli for even roasting.

  • 7

    While everything bakes, prepare the quinoa according to package instructions if not already cooked.

  • 8

    To assemble, serve a portion of quinoa on a plate, top with roasted broccoli and crispy baked tofu, and enjoy your balanced, nutrient-packed 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

Savor a delicious and wholesome plate featuring crispy baked tofu cubes paired with tender roasted broccoli and fluffy quinoa. The tofu is marinated in a light soy-olive oil blend and dusted with cornstarch for that irresistible crunch, making every bite both satisfying and nutrient-rich.

NUTRITION

589kcal
Protein
35.4g
Fat
29.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

150g Broccoli

140g Cooked Quinoa

1 tbsp Olive Oil

1 tbsp Cornstarch

1 tbsp Soy Sauce

1 tsp Garlic Powder (optional)

Black Pepper & Salt to taste

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 bite-sized cubes.

  • 3

    In a bowl, whisk together olive oil, soy sauce, garlic powder, salt, and black pepper. Add the tofu cubes and gently toss to coat evenly.

  • 4

    Sprinkle cornstarch over the tofu and toss again until the cubes are lightly dusted; this will help achieve a crispy exterior.

  • 5

    Spread the tofu cubes on one side of the baking sheet. On the other side, arrange the broccoli florets (tossed briefly in a pinch of olive oil, salt, and pepper if desired).

  • 6

    Bake for 25-30 minutes, flipping the tofu halfway through and stirring the broccoli for even roasting.

  • 7

    While everything bakes, prepare the quinoa according to package instructions if not already cooked.

  • 8

    To assemble, serve a portion of quinoa on a plate, top with roasted broccoli and crispy baked tofu, and enjoy your balanced, nutrient-packed meal.