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

Savor a vibrant bowl of crispy tofu, fluffy quinoa, roasted broccoli, and a pop of edamame for extra protein. This nourishing vegetarian bowl is seasoned with a light blend of soy sauce, garlic, and a hint of cornstarch crisp, offering a satisfying balance of textures and flavors for a wholesome yet energizing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

507kcal
Protein
38g
Fat
16.8g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

0.25 cup Shelled Edamame

1 Tbsp Soy Sauce

1 Tbsp Cornstarch

1 Tsp Garlic Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu gently between paper towels to remove excess moisture. Cut into bite-sized cubes.

  • 2

    In a bowl, combine the tofu cubes with soy sauce, garlic powder, salt, and pepper. Sprinkle the cornstarch over the tofu and toss gently until evenly coated.

  • 3

    Preheat the oven to 425°F. Spread the broccoli florets on a baking sheet lined with parchment paper, lightly seasoning with salt and pepper. Roast for about 15 minutes until tender and slightly crispy on the edges.

  • 4

    Meanwhile, heat a non-stick skillet over medium-high heat. Carefully place the tofu cubes in the pan and fry, turning occasionally, until they develop a crispy, golden coating on all sides, about 6-8 minutes.

  • 5

    To assemble the bowl, layer the cooked quinoa as the base, then top with the crispy tofu, roasted broccoli, and shelled edamame.

  • 6

    Finish with an extra drizzle of soy sauce 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

Savor a vibrant bowl of crispy tofu, fluffy quinoa, roasted broccoli, and a pop of edamame for extra protein. This nourishing vegetarian bowl is seasoned with a light blend of soy sauce, garlic, and a hint of cornstarch crisp, offering a satisfying balance of textures and flavors for a wholesome yet energizing meal.

NUTRITION

507kcal
Protein
38g
Fat
16.8g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

0.25 cup Shelled Edamame

1 Tbsp Soy Sauce

1 Tbsp Cornstarch

1 Tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu gently between paper towels to remove excess moisture. Cut into bite-sized cubes.

  • 2

    In a bowl, combine the tofu cubes with soy sauce, garlic powder, salt, and pepper. Sprinkle the cornstarch over the tofu and toss gently until evenly coated.

  • 3

    Preheat the oven to 425°F. Spread the broccoli florets on a baking sheet lined with parchment paper, lightly seasoning with salt and pepper. Roast for about 15 minutes until tender and slightly crispy on the edges.

  • 4

    Meanwhile, heat a non-stick skillet over medium-high heat. Carefully place the tofu cubes in the pan and fry, turning occasionally, until they develop a crispy, golden coating on all sides, about 6-8 minutes.

  • 5

    To assemble the bowl, layer the cooked quinoa as the base, then top with the crispy tofu, roasted broccoli, and shelled edamame.

  • 6

    Finish with an extra drizzle of soy sauce if desired, and serve warm.