Crispy Baked 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 Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a savory bowl of crispy baked tofu paired with tender, roasted broccoli and a hearty serving of fluffy quinoa. This dish combines a satisfying crunch with vibrant flavors, perfect for a balanced meal that fuels your day.

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NUTRITION

537kcal
Protein
36g
Fat
20.7g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Olive Oil

1 tsp Cornstarch

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into 1/2-inch cubes.

  • 2

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 3

    In a bowl, gently toss the tofu cubes with a pinch of salt, black pepper, garlic powder, and 1 tsp of cornstarch until evenly coated.

  • 4

    Drizzle 1 tsp of olive oil over the tofu and toss lightly to distribute the oil.

  • 5

    Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through until the tofu is golden and crispy.

  • 6

    Meanwhile, toss the broccoli florets with a light sprinkle of salt and a drizzle of olive oil, then spread them on a separate baking sheet.

  • 7

    Roast the broccoli in the oven for about 20 minutes until tender and slightly charred at the edges.

  • 8

    Reheat or prepare 1 cup of cooked quinoa as per package instructions.

  • 9

    To serve, layer the quinoa in a bowl, top with the roasted broccoli and crispy baked tofu. Enjoy the combination of textures and flavors.

Crispy Baked 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 Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a savory bowl of crispy baked tofu paired with tender, roasted broccoli and a hearty serving of fluffy quinoa. This dish combines a satisfying crunch with vibrant flavors, perfect for a balanced meal that fuels your day.

NUTRITION

537kcal
Protein
36g
Fat
20.7g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Olive Oil

1 tsp Cornstarch

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into 1/2-inch cubes.

  • 2

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 3

    In a bowl, gently toss the tofu cubes with a pinch of salt, black pepper, garlic powder, and 1 tsp of cornstarch until evenly coated.

  • 4

    Drizzle 1 tsp of olive oil over the tofu and toss lightly to distribute the oil.

  • 5

    Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through until the tofu is golden and crispy.

  • 6

    Meanwhile, toss the broccoli florets with a light sprinkle of salt and a drizzle of olive oil, then spread them on a separate baking sheet.

  • 7

    Roast the broccoli in the oven for about 20 minutes until tender and slightly charred at the edges.

  • 8

    Reheat or prepare 1 cup of cooked quinoa as per package instructions.

  • 9

    To serve, layer the quinoa in a bowl, top with the roasted broccoli and crispy baked tofu. Enjoy the combination of textures and flavors.