Grilled Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

Grilled Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant, protein-packed bowl featuring grilled extra firm tofu complemented by fluffy quinoa, perfectly roasted broccoli, and a zesty lemon tahini drizzle. This dish brings together hearty plant-based protein and a subtle seafood twist with succulent shrimp, making it ideal for pescatarians and anyone seeking a bright, balanced lunch.

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NUTRITION

580kcal
Protein
42.1g
Fat
28.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu (approx. 198g)

1/2 cup Cooked Quinoa (approx. 93g)

1 cup Roasted Broccoli (approx. 156g)

1 tbsp Tahini (15g)

2 oz Shrimp (56g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then slice into 1/2-inch thick pieces.

  • 2

    Preheat a grill or grill pan over medium-high heat. Lightly brush the tofu slices and shrimp with olive oil, and season with salt and pepper.

  • 3

    Grill the tofu for about 4-5 minutes per side until grill marks appear and the tofu is heated through. Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque.

  • 4

    While the tofu and shrimp are grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss broccoli florets with a small drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 15 minutes until tender and slightly charred.

  • 6

    In a small bowl, whisk together tahini, lemon juice, and a splash of water to achieve a smooth, drizzleable consistency. Adjust seasoning with salt and pepper.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, followed by roasted broccoli, grilled tofu, and shrimp. Drizzle generously with the lemon tahini sauce.

  • 8

    Serve immediately and enjoy your balanced, flavorful lunch bowl.

Grilled Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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

Grilled Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Enjoy a vibrant, protein-packed bowl featuring grilled extra firm tofu complemented by fluffy quinoa, perfectly roasted broccoli, and a zesty lemon tahini drizzle. This dish brings together hearty plant-based protein and a subtle seafood twist with succulent shrimp, making it ideal for pescatarians and anyone seeking a bright, balanced lunch.

NUTRITION

580kcal
Protein
42.1g
Fat
28.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu (approx. 198g)

1/2 cup Cooked Quinoa (approx. 93g)

1 cup Roasted Broccoli (approx. 156g)

1 tbsp Tahini (15g)

2 oz Shrimp (56g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then slice into 1/2-inch thick pieces.

  • 2

    Preheat a grill or grill pan over medium-high heat. Lightly brush the tofu slices and shrimp with olive oil, and season with salt and pepper.

  • 3

    Grill the tofu for about 4-5 minutes per side until grill marks appear and the tofu is heated through. Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque.

  • 4

    While the tofu and shrimp are grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Toss broccoli florets with a small drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for 15 minutes until tender and slightly charred.

  • 6

    In a small bowl, whisk together tahini, lemon juice, and a splash of water to achieve a smooth, drizzleable consistency. Adjust seasoning with salt and pepper.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, followed by roasted broccoli, grilled tofu, and shrimp. Drizzle generously with the lemon tahini sauce.

  • 8

    Serve immediately and enjoy your balanced, flavorful lunch bowl.