Crispy 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 Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant bowl featuring crispy, golden tofu paired with tender roasted broccoli and fluffy quinoa. This balanced, plant-powered dish delivers a satisfying crunch with every bite, perfect for fueling your day with clean, nourishing ingredients.

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NUTRITION

466kcal
Protein
31g
Fat
19g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra-Firm Tofu

1/2 cup cooked Quinoa (about 93g)

1 cup chopped Broccoli (about 150g)

1 teaspoon Olive Oil

1 tablespoon Cornstarch

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.

  • 3

    Place the tofu cubes in a bowl and sprinkle with cornstarch, a pinch of salt, and black pepper. Toss gently to coat evenly.

  • 4

    Line a baking sheet with parchment paper and arrange the tofu cubes in a single layer. Drizzle half the olive oil over the tofu.

  • 5

    In a separate bowl, toss the chopped broccoli with the remaining olive oil, salt, and pepper.

  • 6

    Place the broccoli on another baking sheet. Roast both tofu and broccoli in the oven. Roast tofu for about 25-30 minutes, flipping halfway, until crispy and golden. Roast broccoli for about 20 minutes until tender with slight charred edges.

  • 7

    While the tofu and broccoli are roasting, prepare the quinoa according to package instructions or gently warm the pre-cooked quinoa.

  • 8

    Assemble your bowl by layering quinoa at the base, then topping with roasted broccoli and crispy tofu. Serve warm.

Crispy 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 Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant bowl featuring crispy, golden tofu paired with tender roasted broccoli and fluffy quinoa. This balanced, plant-powered dish delivers a satisfying crunch with every bite, perfect for fueling your day with clean, nourishing ingredients.

NUTRITION

466kcal
Protein
31g
Fat
19g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra-Firm Tofu

1/2 cup cooked Quinoa (about 93g)

1 cup chopped Broccoli (about 150g)

1 teaspoon Olive Oil

1 tablespoon Cornstarch

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.

  • 3

    Place the tofu cubes in a bowl and sprinkle with cornstarch, a pinch of salt, and black pepper. Toss gently to coat evenly.

  • 4

    Line a baking sheet with parchment paper and arrange the tofu cubes in a single layer. Drizzle half the olive oil over the tofu.

  • 5

    In a separate bowl, toss the chopped broccoli with the remaining olive oil, salt, and pepper.

  • 6

    Place the broccoli on another baking sheet. Roast both tofu and broccoli in the oven. Roast tofu for about 25-30 minutes, flipping halfway, until crispy and golden. Roast broccoli for about 20 minutes until tender with slight charred edges.

  • 7

    While the tofu and broccoli are roasting, prepare the quinoa according to package instructions or gently warm the pre-cooked quinoa.

  • 8

    Assemble your bowl by layering quinoa at the base, then topping with roasted broccoli and crispy tofu. Serve warm.