Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

A vibrant, nutrient-packed bowl featuring crispy extra firm tofu cubes served atop a bed of fluffy quinoa, with roasted broccoli and a handful of edamame for added texture and protein. Each bite offers a balanced combination of crispiness, tender grains, and savory vegetables, making it a perfect, satisfying vegetarian meal.

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NUTRITION

436kcal
Protein
29g
Fat
16.9g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli

1/4 cup Shelled Edamame

1 tbsp Cornstarch

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

  • 2

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Preheat the oven to 425°F. Toss broccoli florets in olive oil, salt, and pepper, and spread them on a baking sheet for roasting.

  • 4

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and add the tofu cubes. Sauté them for 6-8 minutes, turning occasionally until all sides are golden and crispy.

  • 6

    Prepare quinoa as per package instructions if not already cooked.

  • 7

    In a bowl, layer the cooked quinoa as the base. Top with crispy tofu, roasted broccoli, and shelled edamame.

  • 8

    Drizzle a little extra olive oil or a squeeze of lemon if desired, and serve warm.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

A vibrant, nutrient-packed bowl featuring crispy extra firm tofu cubes served atop a bed of fluffy quinoa, with roasted broccoli and a handful of edamame for added texture and protein. Each bite offers a balanced combination of crispiness, tender grains, and savory vegetables, making it a perfect, satisfying vegetarian meal.

NUTRITION

436kcal
Protein
29g
Fat
16.9g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli

1/4 cup Shelled Edamame

1 tbsp Cornstarch

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

  • 2

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Preheat the oven to 425°F. Toss broccoli florets in olive oil, salt, and pepper, and spread them on a baking sheet for roasting.

  • 4

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and add the tofu cubes. Sauté them for 6-8 minutes, turning occasionally until all sides are golden and crispy.

  • 6

    Prepare quinoa as per package instructions if not already cooked.

  • 7

    In a bowl, layer the cooked quinoa as the base. Top with crispy tofu, roasted broccoli, and shelled edamame.

  • 8

    Drizzle a little extra olive oil or a squeeze of lemon if desired, and serve warm.