YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Quinoa
Enjoy a hearty, plant-based meal featuring crispy baked tofu, perfectly roasted broccoli, and fluffy quinoa. This dish balances textures and flavors with a savory seasoning blend and a light drizzle of olive oil, delivering a satisfying and nutrient-packed option for any meal.
INGREDIENTS
350 grams Extra Firm Tofu
1/2 cup Cooked Quinoa (approx. 93 grams)
1 cup Broccoli (approx. 150 grams)
1 tablespoon Olive Oil
1/2 teaspoon Salt
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
In a bowl, toss the tofu cubes with half of the olive oil, garlic powder, salt, and black pepper.
Spread the tofu evenly on a baking sheet lined with parchment paper.
On another baking sheet, toss the broccoli florets with the remaining olive oil, and a pinch of salt and pepper.
Place both baking sheets in the oven. Roast the broccoli for about 15-20 minutes until tender and slightly crispy, and bake the tofu for 25-30 minutes, flipping halfway through, until golden and crisp.
While the tofu and broccoli are roasting, prepare the quinoa if not pre-cooked. Rinse 1/2 cup quinoa under cold water, then combine with water (use a 1:2 ratio) in a small pot and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
Assemble your plate by layering a serving of quinoa, topping it with roasted broccoli and crispy baked tofu.
Serve warm and enjoy a balanced, flavorful meal.