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

Savor the delightful crunch of perfectly crispy peanut tofu paired with tender roasted broccoli and fluffy quinoa. This dish balances textures with a lightly spicy-sweet peanut sauce that ties the whole meal together, making it a nutritionally satisfying and flavorful choice for any meal.

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NUTRITION

572kcal
Protein
44g
Fat
26.4g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

1 cup Broccoli Florets

1/2 cup Cooked Quinoa

2 tbsp Cornstarch

1 tsp Canola Oil

1/2 tbsp Natural Peanut Butter

1 tsp Low-Sodium Soy Sauce

1 tbsp Water

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, toss the tofu cubes with cornstarch, salt, and pepper until well coated.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of canola oil. Sauté the tofu until each side is golden and crispy.

  • 4

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

  • 5

    Lightly toss the crispy tofu with the peanut sauce, ensuring each piece is evenly coated.

  • 6

    Meanwhile, preheat your oven to 400°F. Spread the broccoli florets on a baking sheet, season with salt and a dash of pepper, and roast for about 15 minutes until tender and slightly charred.

  • 7

    To serve, place a base of cooked quinoa on your plate, add the roasted broccoli, and top with the crispy peanut tofu. Enjoy immediately.

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

Savor the delightful crunch of perfectly crispy peanut tofu paired with tender roasted broccoli and fluffy quinoa. This dish balances textures with a lightly spicy-sweet peanut sauce that ties the whole meal together, making it a nutritionally satisfying and flavorful choice for any meal.

NUTRITION

572kcal
Protein
44g
Fat
26.4g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

1 cup Broccoli Florets

1/2 cup Cooked Quinoa

2 tbsp Cornstarch

1 tsp Canola Oil

1/2 tbsp Natural Peanut Butter

1 tsp Low-Sodium Soy Sauce

1 tbsp Water

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, toss the tofu cubes with cornstarch, salt, and pepper until well coated.

  • 3

    Heat a non-stick skillet over medium heat and add 1 teaspoon of canola oil. Sauté the tofu until each side is golden and crispy.

  • 4

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

  • 5

    Lightly toss the crispy tofu with the peanut sauce, ensuring each piece is evenly coated.

  • 6

    Meanwhile, preheat your oven to 400°F. Spread the broccoli florets on a baking sheet, season with salt and a dash of pepper, and roast for about 15 minutes until tender and slightly charred.

  • 7

    To serve, place a base of cooked quinoa on your plate, add the roasted broccoli, and top with the crispy peanut tofu. Enjoy immediately.