Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

Enjoy a colorful, nutrient-packed bowl featuring crispy tofu, fluffy quinoa, hearty chickpeas, and perfectly roasted broccoli. Each bite offers a balance of textures and flavors—from the crunchy coating on the tofu to the tender-roasted broccoli—that make this vegetarian power bowl both satisfying and energizing.

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NUTRITION

495kcal
Protein
38.1g
Fat
19.6g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/3 cup Chickpeas (canned, drained)

1 cup Broccoli

1/2 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat and lightly spray or add a minimal amount of oil. Sauté the tofu cubes until all sides are crispy and golden, about 8-10 minutes. Remove and set aside.

  • 4

    Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    While the broccoli roasts, reheat or fluff the pre-cooked quinoa if needed. Warm the chickpeas in a small pan or microwave for a minute.

  • 6

    Assemble the power bowl by layering the quinoa, then topping with crispy tofu, roasted broccoli, and chickpeas.

  • 7

    Drizzle with a little extra olive oil or your favorite dressing if desired, and serve warm.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

Enjoy a colorful, nutrient-packed bowl featuring crispy tofu, fluffy quinoa, hearty chickpeas, and perfectly roasted broccoli. Each bite offers a balance of textures and flavors—from the crunchy coating on the tofu to the tender-roasted broccoli—that make this vegetarian power bowl both satisfying and energizing.

NUTRITION

495kcal
Protein
38.1g
Fat
19.6g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/3 cup Chickpeas (canned, drained)

1 cup Broccoli

1/2 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

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

  • 3

    Heat a non-stick skillet over medium-high heat and lightly spray or add a minimal amount of oil. Sauté the tofu cubes until all sides are crispy and golden, about 8-10 minutes. Remove and set aside.

  • 4

    Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    While the broccoli roasts, reheat or fluff the pre-cooked quinoa if needed. Warm the chickpeas in a small pan or microwave for a minute.

  • 6

    Assemble the power bowl by layering the quinoa, then topping with crispy tofu, roasted broccoli, and chickpeas.

  • 7

    Drizzle with a little extra olive oil or your favorite dressing if desired, and serve warm.