Crispy Peanut Tofu 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant blend of crispy tofu coated in a light peanut-infused glaze paired with tender roasted broccoli and fluffy quinoa. This dish is a perfect balance of textures and flavors, combining nutty, savory, and subtly sweet notes for a satisfying meal at any time.

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NUTRITION

551kcal
Protein
40g
Fat
24.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1 cup Broccoli

1 tbsp Peanut Butter

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the broccoli florets with a light spray of nonstick oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 2

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

  • 3

    In a bowl, whisk together the peanut butter, garlic powder, a pinch of salt and pepper, and cornstarch with a splash of warm water to create a smooth glaze.

  • 4

    Gently toss the tofu cubes in the peanut butter mixture until evenly coated.

  • 5

    Heat a nonstick skillet over medium-high heat. Add the tofu cubes and cook for about 4-5 minutes per side until crispy and golden.

  • 6

    Warm the cooked quinoa if needed. To serve, plate a portion of quinoa, top with roasted broccoli, and arrange the crispy peanut tofu on top.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, and enjoy your nutrient-packed meal.

Crispy Peanut Tofu 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 with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant blend of crispy tofu coated in a light peanut-infused glaze paired with tender roasted broccoli and fluffy quinoa. This dish is a perfect balance of textures and flavors, combining nutty, savory, and subtly sweet notes for a satisfying meal at any time.

NUTRITION

551kcal
Protein
40g
Fat
24.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1 cup Broccoli

1 tbsp Peanut Butter

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the broccoli florets with a light spray of nonstick oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 2

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

  • 3

    In a bowl, whisk together the peanut butter, garlic powder, a pinch of salt and pepper, and cornstarch with a splash of warm water to create a smooth glaze.

  • 4

    Gently toss the tofu cubes in the peanut butter mixture until evenly coated.

  • 5

    Heat a nonstick skillet over medium-high heat. Add the tofu cubes and cook for about 4-5 minutes per side until crispy and golden.

  • 6

    Warm the cooked quinoa if needed. To serve, plate a portion of quinoa, top with roasted broccoli, and arrange the crispy peanut tofu on top.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, and enjoy your nutrient-packed meal.