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 wholesome, hearty plate featuring crispy baked tofu paired with roasted broccoli and fluffy quinoa. The tofu is lightly crisped with a dusting of cornstarch and aromatic spices, while the broccoli is drizzled with olive oil and seasoned to perfection, creating a vibrant, satisfying meal that's both nutritious and flavorful.

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NUTRITION

546kcal
Protein
33.2g
Fat
13.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

275 grams Extra-Firm Tofu

1 cup Cooked Quinoa

1 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Cornstarch

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 3

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

  • 4

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.

  • 5

    While the tofu bakes, prepare the quinoa as per package instructions if not already cooked.

  • 6

    Cut the broccoli into florets, toss with olive oil, salt, and pepper, and spread on a separate baking sheet.

  • 7

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

  • 8

    To serve, scoop a bed of quinoa on a plate, top with roasted broccoli and crispy tofu. Enjoy 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 wholesome, hearty plate featuring crispy baked tofu paired with roasted broccoli and fluffy quinoa. The tofu is lightly crisped with a dusting of cornstarch and aromatic spices, while the broccoli is drizzled with olive oil and seasoned to perfection, creating a vibrant, satisfying meal that's both nutritious and flavorful.

NUTRITION

546kcal
Protein
33.2g
Fat
13.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

275 grams Extra-Firm Tofu

1 cup Cooked Quinoa

1 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Cornstarch

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 3

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

  • 4

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.

  • 5

    While the tofu bakes, prepare the quinoa as per package instructions if not already cooked.

  • 6

    Cut the broccoli into florets, toss with olive oil, salt, and pepper, and spread on a separate baking sheet.

  • 7

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

  • 8

    To serve, scoop a bed of quinoa on a plate, top with roasted broccoli and crispy tofu. Enjoy warm!