Crispy Baked Tofu with Quinoa, Roasted Broccoli & Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Quinoa, Roasted Broccoli & Shrimp

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa, Roasted Broccoli & Shrimp

Enjoy a vibrant, protein-packed lunch featuring crispy baked tofu paired with tender quinoa, perfectly roasted broccoli, and a touch of grilled shrimp. This dish balances textures and flavors for a satisfying and energizing meal that caters to a pescatarian palate.

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NUTRITION

358kcal
Protein
32.7g
Fat
15.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

160g Firm Tofu

60g Shrimp

1/3 cup cooked Quinoa (approx. 60g)

1 cup Broccoli

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut it into 1/2-inch cubes.

  • 2

    Preheat your oven to 400°F (200°C). Toss tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through until the edges are crispy.

  • 4

    Chop the broccoli into florets and toss with a little salt, pepper, and a drizzle of olive oil. Spread them on another baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Meanwhile, prepare quinoa according to package instructions if not pre-cooked.

  • 6

    Lightly season the shrimp with a pinch of salt and pepper. Grill or sauté them in a non-stick pan for 2-3 minutes per side until just opaque.

  • 7

    Assemble the bowl by placing the cooked quinoa as the base, then adding the roasted tofu, broccoli, and shrimp. Serve warm.

Crispy Baked Tofu with Quinoa, Roasted Broccoli & Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Quinoa, Roasted Broccoli & Shrimp

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa, Roasted Broccoli & Shrimp

Enjoy a vibrant, protein-packed lunch featuring crispy baked tofu paired with tender quinoa, perfectly roasted broccoli, and a touch of grilled shrimp. This dish balances textures and flavors for a satisfying and energizing meal that caters to a pescatarian palate.

NUTRITION

358kcal
Protein
32.7g
Fat
15.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

160g Firm Tofu

60g Shrimp

1/3 cup cooked Quinoa (approx. 60g)

1 cup Broccoli

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut it into 1/2-inch cubes.

  • 2

    Preheat your oven to 400°F (200°C). Toss tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through until the edges are crispy.

  • 4

    Chop the broccoli into florets and toss with a little salt, pepper, and a drizzle of olive oil. Spread them on another baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Meanwhile, prepare quinoa according to package instructions if not pre-cooked.

  • 6

    Lightly season the shrimp with a pinch of salt and pepper. Grill or sauté them in a non-stick pan for 2-3 minutes per side until just opaque.

  • 7

    Assemble the bowl by placing the cooked quinoa as the base, then adding the roasted tofu, broccoli, and shrimp. Serve warm.