Crispy Peanut Tofu Bowl with Roasted Broccoli and Quinoa

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

Crispy Peanut Tofu Bowl with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu Bowl with Roasted Broccoli and Quinoa

Enjoy this vibrant bowl featuring crispy extra-firm tofu coated lightly in cornstarch and baked to perfection, paired with roasted broccoli, tender cooked quinoa, and a burst of shelled edamame. Drizzled with a flavorful peanut sauce accented by soy and a splash of lime, this bowl offers a delightful mix of textures and fresh, satisfying flavors.

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NUTRITION

505kcal
Protein
35.3g
Fat
21.6g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

1 tbsp Peanut Butter

1/2 cup Cooked Quinoa

1 cup Broccoli

1/2 cup Shelled Edamame

1 tbsp Cornstarch

1 tsp Soy Sauce

1 tsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting broccoli and baking tofu.

  • 2

    Press the extra-firm tofu for at least 15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.

  • 3

    Toss the tofu cubes gently in cornstarch until evenly coated.

  • 4

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is crispy.

  • 5

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Cut the broccoli into florets, toss with a little olive oil, salt, and pepper, and roast in the oven for about 20 minutes until tender and slightly charred.

  • 7

    In a small bowl, mix the peanut butter, soy sauce, and lime juice. Thin the sauce with a splash of water if necessary to achieve a drizzable consistency.

  • 8

    Steam or warm the shelled edamame if desired.

  • 9

    Assemble your bowl by layering quinoa at the base, then add roasted broccoli, crispy tofu, and edamame. Drizzle the peanut sauce over the top and enjoy.

Crispy Peanut Tofu Bowl with Roasted Broccoli and Quinoa

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

Crispy Peanut Tofu Bowl with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu Bowl with Roasted Broccoli and Quinoa

Enjoy this vibrant bowl featuring crispy extra-firm tofu coated lightly in cornstarch and baked to perfection, paired with roasted broccoli, tender cooked quinoa, and a burst of shelled edamame. Drizzled with a flavorful peanut sauce accented by soy and a splash of lime, this bowl offers a delightful mix of textures and fresh, satisfying flavors.

NUTRITION

505kcal
Protein
35.3g
Fat
21.6g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

1 tbsp Peanut Butter

1/2 cup Cooked Quinoa

1 cup Broccoli

1/2 cup Shelled Edamame

1 tbsp Cornstarch

1 tsp Soy Sauce

1 tsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting broccoli and baking tofu.

  • 2

    Press the extra-firm tofu for at least 15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.

  • 3

    Toss the tofu cubes gently in cornstarch until evenly coated.

  • 4

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is crispy.

  • 5

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Cut the broccoli into florets, toss with a little olive oil, salt, and pepper, and roast in the oven for about 20 minutes until tender and slightly charred.

  • 7

    In a small bowl, mix the peanut butter, soy sauce, and lime juice. Thin the sauce with a splash of water if necessary to achieve a drizzable consistency.

  • 8

    Steam or warm the shelled edamame if desired.

  • 9

    Assemble your bowl by layering quinoa at the base, then add roasted broccoli, crispy tofu, and edamame. Drizzle the peanut sauce over the top and enjoy.