Crispy Peanut Tofu with Roasted Broccoli and Fluffy Quinoa

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

Crispy Peanut Tofu with Roasted Broccoli and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Fluffy Quinoa

Enjoy a vibrant dish featuring crispy tofu coated in a savory peanut sauce paired with roasted broccoli and fluffy quinoa. This balanced meal brings together crunchy and tender textures with a rich, aromatic flavor that appeals to both vegetarians and anyone looking for a nutritious, satisfying dinner option.

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NUTRITION

610kcal
Protein
40.2g
Fat
31g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup Roasted Broccoli (156g)

1/2 cup Cooked Quinoa (93g)

2 tbsp Natural Peanut Butter

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tbsp Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with a little olive oil, salt, and pepper (if desired) and roast on a baking sheet for 20 minutes, until tender and slightly crispy.

  • 2

    While the broccoli roasts, press the tofu to remove excess moisture. Cut the tofu into cubes. In a bowl, gently toss tofu cubes with cornstarch for a light coating.

  • 3

    Heat a non-stick skillet over medium-high heat. Add a splash of oil and sauté tofu cubes until all sides are golden and crispy.

  • 4

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, minced garlic, grated ginger, and a splash of warm water to create a smooth, pourable sauce.

  • 5

    Remove the crispy tofu from the skillet and gently toss with the peanut sauce until evenly coated.

  • 6

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 7

    Plate the dish by placing a serving of quinoa on the plate, topping with the peanut-coated tofu and roasted broccoli. Serve hot and enjoy your balanced, flavorful meal.

Crispy Peanut Tofu with Roasted Broccoli and Fluffy Quinoa

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

Crispy Peanut Tofu with Roasted Broccoli and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Fluffy Quinoa

Enjoy a vibrant dish featuring crispy tofu coated in a savory peanut sauce paired with roasted broccoli and fluffy quinoa. This balanced meal brings together crunchy and tender textures with a rich, aromatic flavor that appeals to both vegetarians and anyone looking for a nutritious, satisfying dinner option.

NUTRITION

610kcal
Protein
40.2g
Fat
31g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup Roasted Broccoli (156g)

1/2 cup Cooked Quinoa (93g)

2 tbsp Natural Peanut Butter

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tbsp Cornstarch

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with a little olive oil, salt, and pepper (if desired) and roast on a baking sheet for 20 minutes, until tender and slightly crispy.

  • 2

    While the broccoli roasts, press the tofu to remove excess moisture. Cut the tofu into cubes. In a bowl, gently toss tofu cubes with cornstarch for a light coating.

  • 3

    Heat a non-stick skillet over medium-high heat. Add a splash of oil and sauté tofu cubes until all sides are golden and crispy.

  • 4

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, minced garlic, grated ginger, and a splash of warm water to create a smooth, pourable sauce.

  • 5

    Remove the crispy tofu from the skillet and gently toss with the peanut sauce until evenly coated.

  • 6

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 7

    Plate the dish by placing a serving of quinoa on the plate, topping with the peanut-coated tofu and roasted broccoli. Serve hot and enjoy your balanced, flavorful meal.