Crispy Tofu and Roasted Broccoli with Quinoa

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

Crispy Tofu and Roasted Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Broccoli with Quinoa

Enjoy a vibrant and hearty vegetarian dinner featuring crispy tofu, perfectly roasted broccoli, and fluffy quinoa. This gluten-free dish is elevated with a tangy tamari-sesame drizzle, making every bite a celebration of texture and flavor.

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NUTRITION

506kcal
Protein
26.5g
Fat
28g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

150g Broccoli

1/2 cup cooked Quinoa

1 tbsp Olive Oil

1 tbsp Tamari

1 tsp Sesame Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu with half of the olive oil, a pinch of salt, pepper, and garlic powder. Spread the tofu on a baking sheet lined with parchment paper.

  • 4

    Roast the tofu for 25-30 minutes, flipping halfway through, until the edges are crispy.

  • 5

    Meanwhile, chop the broccoli into bite-sized florets. Toss with the remaining olive oil, a pinch of salt and pepper, and arrange on a separate baking sheet.

  • 6

    Roast the broccoli in the oven for 20 minutes or until tender with slightly crispy edges.

  • 7

    Prepare cooked quinoa if not already done.

  • 8

    For the sauce, gently whisk together tamari and sesame oil in a small bowl.

  • 9

    Assemble the dish by layering quinoa on a plate, then adding roasted broccoli and crispy tofu. Drizzle the tamari-sesame sauce over the top.

  • 10

    Serve warm and enjoy your gluten-free, protein-packed dinner.

Crispy Tofu and Roasted Broccoli with Quinoa

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

Crispy Tofu and Roasted Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Broccoli with Quinoa

Enjoy a vibrant and hearty vegetarian dinner featuring crispy tofu, perfectly roasted broccoli, and fluffy quinoa. This gluten-free dish is elevated with a tangy tamari-sesame drizzle, making every bite a celebration of texture and flavor.

NUTRITION

506kcal
Protein
26.5g
Fat
28g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

150g Broccoli

1/2 cup cooked Quinoa

1 tbsp Olive Oil

1 tbsp Tamari

1 tsp Sesame Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu with half of the olive oil, a pinch of salt, pepper, and garlic powder. Spread the tofu on a baking sheet lined with parchment paper.

  • 4

    Roast the tofu for 25-30 minutes, flipping halfway through, until the edges are crispy.

  • 5

    Meanwhile, chop the broccoli into bite-sized florets. Toss with the remaining olive oil, a pinch of salt and pepper, and arrange on a separate baking sheet.

  • 6

    Roast the broccoli in the oven for 20 minutes or until tender with slightly crispy edges.

  • 7

    Prepare cooked quinoa if not already done.

  • 8

    For the sauce, gently whisk together tamari and sesame oil in a small bowl.

  • 9

    Assemble the dish by layering quinoa on a plate, then adding roasted broccoli and crispy tofu. Drizzle the tamari-sesame sauce over the top.

  • 10

    Serve warm and enjoy your gluten-free, protein-packed dinner.