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

A vibrant, balanced dish featuring crispy tofu, perfectly roasted broccoli, and fluffy quinoa. The tofu is lightly seasoned and given a subtle crunch with a dusting of cornstarch, while the broccoli is roasted to bring out its natural sweetness. A drizzle of olive oil adds a silky finish, making this dish both satisfying and wholesome.

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NUTRITION

552kcal
Protein
35g
Fat
18.5g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Cooked Quinoa (approx. 185 g)

1 cup Roasted Broccoli (approx. 156 g)

1/2 teaspoon Olive Oil

1/2 tablespoon Cornstarch

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Prepare a baking tray with parchment paper.

  • 2

    Press the tofu for about 10-15 minutes to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with salt, pepper, and the 1/2 tablespoon of cornstarch until evenly coated.

  • 4

    Arrange the tofu on a baking sheet and drizzle with the 1/2 teaspoon of olive oil. Bake for 25-30 minutes, flipping halfway, until tofu is golden and crispy.

  • 5

    While the tofu bakes, toss broccoli florets with a light drizzle of olive oil, salt, and pepper, then roast in the oven or sauté until tender and slightly charred.

  • 6

    If not already prepared, cook quinoa according to package instructions until fluffy.

  • 7

    To assemble, place a serving of quinoa on the plate, top with roasted broccoli, and finish with 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

A vibrant, balanced dish featuring crispy tofu, perfectly roasted broccoli, and fluffy quinoa. The tofu is lightly seasoned and given a subtle crunch with a dusting of cornstarch, while the broccoli is roasted to bring out its natural sweetness. A drizzle of olive oil adds a silky finish, making this dish both satisfying and wholesome.

NUTRITION

552kcal
Protein
35g
Fat
18.5g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Cooked Quinoa (approx. 185 g)

1 cup Roasted Broccoli (approx. 156 g)

1/2 teaspoon Olive Oil

1/2 tablespoon Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Prepare a baking tray with parchment paper.

  • 2

    Press the tofu for about 10-15 minutes to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with salt, pepper, and the 1/2 tablespoon of cornstarch until evenly coated.

  • 4

    Arrange the tofu on a baking sheet and drizzle with the 1/2 teaspoon of olive oil. Bake for 25-30 minutes, flipping halfway, until tofu is golden and crispy.

  • 5

    While the tofu bakes, toss broccoli florets with a light drizzle of olive oil, salt, and pepper, then roast in the oven or sauté until tender and slightly charred.

  • 6

    If not already prepared, cook quinoa according to package instructions until fluffy.

  • 7

    To assemble, place a serving of quinoa on the plate, top with roasted broccoli, and finish with crispy tofu. Serve warm.