Crispy Peanut 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 Peanut Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant bowl of crispy, golden tofu tossed in a light peanut sauce, paired with tender roasted broccoli and fluffy quinoa. This dish brings together a harmonious blend of textures and flavors—a perfect balance of crispiness, nuttiness, and bright, roasted goodness.

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NUTRITION

509kcal
Protein
33.2g
Fat
21.2g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

50g Dry Quinoa

150g Broccoli

1 tbsp Peanut Butter

1 tbsp Cornstarch

1 tbsp Soy Sauce

2 tbsp Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss broccoli with a little salt and pepper and spread on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, press the tofu to remove excess moisture. Cut into 1-inch cubes.

  • 3

    In a bowl, combine the tofu cubes with cornstarch, a pinch of salt and pepper. Toss well to ensure all pieces are lightly coated.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and pan-fry until all sides are golden and crispy, about 6-8 minutes.

  • 5

    In a small bowl, whisk together peanut butter, soy sauce, and water to create a smooth, light peanut sauce.

  • 6

    In a separate pot, cook the dry quinoa according to package directions (using simmering water, usually about 15 minutes) until fluffy.

  • 7

    Toss the crispy tofu with the peanut sauce until evenly coated.

  • 8

    To serve, place a portion of quinoa on the plate, top with roasted broccoli and peanut tofu. Enjoy your balanced, delicious meal!

Crispy Peanut 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 Peanut Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant bowl of crispy, golden tofu tossed in a light peanut sauce, paired with tender roasted broccoli and fluffy quinoa. This dish brings together a harmonious blend of textures and flavors—a perfect balance of crispiness, nuttiness, and bright, roasted goodness.

NUTRITION

509kcal
Protein
33.2g
Fat
21.2g
Carbs
57.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

50g Dry Quinoa

150g Broccoli

1 tbsp Peanut Butter

1 tbsp Cornstarch

1 tbsp Soy Sauce

2 tbsp Water

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss broccoli with a little salt and pepper and spread on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, press the tofu to remove excess moisture. Cut into 1-inch cubes.

  • 3

    In a bowl, combine the tofu cubes with cornstarch, a pinch of salt and pepper. Toss well to ensure all pieces are lightly coated.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and pan-fry until all sides are golden and crispy, about 6-8 minutes.

  • 5

    In a small bowl, whisk together peanut butter, soy sauce, and water to create a smooth, light peanut sauce.

  • 6

    In a separate pot, cook the dry quinoa according to package directions (using simmering water, usually about 15 minutes) until fluffy.

  • 7

    Toss the crispy tofu with the peanut sauce until evenly coated.

  • 8

    To serve, place a portion of quinoa on the plate, top with roasted broccoli and peanut tofu. Enjoy your balanced, delicious meal!