Crispy Lemon-Herb Tofu with Roasted Asparagus and Quinoa

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

Crispy Lemon-Herb Tofu with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Tofu with Roasted Asparagus and Quinoa

Enjoy a vibrant dish featuring crispy lemon-herb marinated tofu, perfectly roasted asparagus spears, and a side of fluffy quinoa. A balanced blend of textures and flavors, this meal packs a satisfying tang with a delightful herbaceous aroma and a crunchy finish.

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NUTRITION

552kcal
Protein
31.8g
Fat
31g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

8 Asparagus Spears

0.75 cup Cooked Quinoa

1 tbsp Olive Oil

1 Lemon

2 cloves Garlic

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the asparagus spears. Drizzle with half the olive oil, and season with salt and pepper. Roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 3

    In a bowl, whisk together the juice and zest of the lemon, minced garlic, chopped fresh herbs, remaining olive oil, salt, and pepper to form the marinade.

  • 4

    Gently toss the tofu cubes in the marinade until well coated. Let the tofu sit for 10 minutes to absorb the flavors.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the marinated tofu and sauté for 6-8 minutes, turning occasionally, until all sides are golden and crispy.

  • 6

    Prepare the cooked quinoa if not already done. You may warm it up gently in a microwave or on the stovetop.

  • 7

    Assemble the plate by layering the quinoa, topped with the crispy lemon-herb tofu and roasted asparagus. Garnish with extra herbs or a squeeze of lemon if desired, and serve warm.

Crispy Lemon-Herb Tofu with Roasted Asparagus and Quinoa

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

Crispy Lemon-Herb Tofu with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Tofu with Roasted Asparagus and Quinoa

Enjoy a vibrant dish featuring crispy lemon-herb marinated tofu, perfectly roasted asparagus spears, and a side of fluffy quinoa. A balanced blend of textures and flavors, this meal packs a satisfying tang with a delightful herbaceous aroma and a crunchy finish.

NUTRITION

552kcal
Protein
31.8g
Fat
31g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

8 Asparagus Spears

0.75 cup Cooked Quinoa

1 tbsp Olive Oil

1 Lemon

2 cloves Garlic

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the asparagus spears. Drizzle with half the olive oil, and season with salt and pepper. Roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 3

    In a bowl, whisk together the juice and zest of the lemon, minced garlic, chopped fresh herbs, remaining olive oil, salt, and pepper to form the marinade.

  • 4

    Gently toss the tofu cubes in the marinade until well coated. Let the tofu sit for 10 minutes to absorb the flavors.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the marinated tofu and sauté for 6-8 minutes, turning occasionally, until all sides are golden and crispy.

  • 6

    Prepare the cooked quinoa if not already done. You may warm it up gently in a microwave or on the stovetop.

  • 7

    Assemble the plate by layering the quinoa, topped with the crispy lemon-herb tofu and roasted asparagus. Garnish with extra herbs or a squeeze of lemon if desired, and serve warm.