Crispy Tofu and Quinoa Power Bowl with Edamame and 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 Edamame and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Edamame and Roasted Broccoli

Enjoy a vibrant, hearty power bowl featuring crispy tofu tossed with a light dusting of seasoning, fluffy quinoa, tender edamame, and perfectly roasted broccoli. This balanced vegetarian bowl is designed to deliver a satisfying crunch, delightful textures, and a harmonious blend of flavors while supporting your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

456kcal
Protein
37.6g
Fat
17.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

220g Extra Firm Tofu

1/2 cup cooked Quinoa (93g)

3/4 cup Shelled Edamame (117g)

1 cup Roasted Broccoli (91g)

1/2 tsp Olive Oil

1 tsp Cornstarch

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into bite-sized cubes. In a bowl, toss the tofu with cornstarch, salt, and pepper until evenly coated.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden and crispy. Remove from heat.

  • 3

    Preheat your oven to 400°F. Toss the broccoli florets lightly with a pinch of salt and pepper, and spread them on a baking sheet. Roast for 12-15 minutes until tender and slightly charred.

  • 4

    While the broccoli roasts, prepare the quinoa if not already cooked. Warm the shelled edamame gently in a small pan or microwave.

  • 5

    To assemble the bowl, layer the cooked quinoa at the base, then arrange the crispy tofu, roasted broccoli, and edamame on top. Adjust seasonings to taste and serve warm.

Crispy Tofu and Quinoa Power Bowl with Edamame and 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 Edamame and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Edamame and Roasted Broccoli

Enjoy a vibrant, hearty power bowl featuring crispy tofu tossed with a light dusting of seasoning, fluffy quinoa, tender edamame, and perfectly roasted broccoli. This balanced vegetarian bowl is designed to deliver a satisfying crunch, delightful textures, and a harmonious blend of flavors while supporting your nutritional goals.

NUTRITION

456kcal
Protein
37.6g
Fat
17.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

220g Extra Firm Tofu

1/2 cup cooked Quinoa (93g)

3/4 cup Shelled Edamame (117g)

1 cup Roasted Broccoli (91g)

1/2 tsp Olive Oil

1 tsp Cornstarch

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into bite-sized cubes. In a bowl, toss the tofu with cornstarch, salt, and pepper until evenly coated.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden and crispy. Remove from heat.

  • 3

    Preheat your oven to 400°F. Toss the broccoli florets lightly with a pinch of salt and pepper, and spread them on a baking sheet. Roast for 12-15 minutes until tender and slightly charred.

  • 4

    While the broccoli roasts, prepare the quinoa if not already cooked. Warm the shelled edamame gently in a small pan or microwave.

  • 5

    To assemble the bowl, layer the cooked quinoa at the base, then arrange the crispy tofu, roasted broccoli, and edamame on top. Adjust seasonings to taste and serve warm.