Crispy Tofu and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Savor a vibrant bowl featuring crispy tofu with a light gluten-free cornstarch coating, complemented by fluffy quinoa, roasted broccoli, and crunchy chickpeas. This dish delivers a satisfying blend of textures and flavors with a balanced, nutrient-packed profile ideal for a wholesome lunch.

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NUTRITION

506kcal
Protein
34.1g
Fat
20.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli

1/4 cup cooked Chickpeas

1 tbsp Cornstarch

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 2

    Toss the tofu cubes in cornstarch, adding a pinch of salt and pepper for seasoning.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and fry the tofu until each side is golden and crispy, about 3-4 minutes per side.

  • 4

    Preheat the oven to 400°F. On a baking sheet, toss broccoli florets with a light drizzle of olive oil, salt, and pepper. Roast for 15-18 minutes until tender and slightly charred.

  • 5

    Meanwhile, prepare quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, combine cooked quinoa, roasted broccoli, and chickpeas.

  • 7

    Top the bowl with crispy tofu. Adjust seasoning with additional salt and pepper if needed, and serve warm.

Crispy Tofu and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Savor a vibrant bowl featuring crispy tofu with a light gluten-free cornstarch coating, complemented by fluffy quinoa, roasted broccoli, and crunchy chickpeas. This dish delivers a satisfying blend of textures and flavors with a balanced, nutrient-packed profile ideal for a wholesome lunch.

NUTRITION

506kcal
Protein
34.1g
Fat
20.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli

1/4 cup cooked Chickpeas

1 tbsp Cornstarch

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 2

    Toss the tofu cubes in cornstarch, adding a pinch of salt and pepper for seasoning.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and fry the tofu until each side is golden and crispy, about 3-4 minutes per side.

  • 4

    Preheat the oven to 400°F. On a baking sheet, toss broccoli florets with a light drizzle of olive oil, salt, and pepper. Roast for 15-18 minutes until tender and slightly charred.

  • 5

    Meanwhile, prepare quinoa as per package instructions if not already cooked.

  • 6

    In a bowl, combine cooked quinoa, roasted broccoli, and chickpeas.

  • 7

    Top the bowl with crispy tofu. Adjust seasoning with additional salt and pepper if needed, and serve warm.