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 satisfying meal featuring crispy baked tofu paired with roasted broccoli, perfectly complemented by a serving of protein-packed quinoa and a side of edamame for an extra boost. This dish strikes a balance between crunch and tenderness with a light coating of olive oil and a blend of aromatic spices, making it a delightful option for a clean, energizing meal.

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NUTRITION

442kcal
Protein
31.8g
Fat
19.4g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-Firm Tofu

1 cup Broccoli

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture. Then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until the tofu becomes crispy and golden.

  • 5

    Meanwhile, chop the broccoli into florets and toss with a little olive oil, salt, and pepper. Spread on a separate baking sheet.

  • 6

    Roast the broccoli in the oven for about 20 minutes alongside the tofu, until tender and slightly caramelized.

  • 7

    If quinoa isn’t pre-cooked, rinse and cook it according to package instructions.

  • 8

    For a protein boost, lightly steam or microwave the shelled edamame until warm.

  • 9

    To serve, assemble the crispy tofu, roasted broccoli, cooked quinoa, and edamame on a plate. Enjoy your balanced, delicious 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 satisfying meal featuring crispy baked tofu paired with roasted broccoli, perfectly complemented by a serving of protein-packed quinoa and a side of edamame for an extra boost. This dish strikes a balance between crunch and tenderness with a light coating of olive oil and a blend of aromatic spices, making it a delightful option for a clean, energizing meal.

NUTRITION

442kcal
Protein
31.8g
Fat
19.4g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-Firm Tofu

1 cup Broccoli

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture. Then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until the tofu becomes crispy and golden.

  • 5

    Meanwhile, chop the broccoli into florets and toss with a little olive oil, salt, and pepper. Spread on a separate baking sheet.

  • 6

    Roast the broccoli in the oven for about 20 minutes alongside the tofu, until tender and slightly caramelized.

  • 7

    If quinoa isn’t pre-cooked, rinse and cook it according to package instructions.

  • 8

    For a protein boost, lightly steam or microwave the shelled edamame until warm.

  • 9

    To serve, assemble the crispy tofu, roasted broccoli, cooked quinoa, and edamame on a plate. Enjoy your balanced, delicious meal!