Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

Enjoy a vibrant bowl featuring crispy, golden tofu paired with fluffy quinoa, sweet roasted broccoli, and a pop of edamame for added protein. This vegetarian power bowl offers a satisfying mix of textures and flavors with a light, crunchy bite from the tofu and a rich, nutty background from the quinoa, all perfectly balanced to fuel your afternoon.

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NUTRITION

458kcal
Protein
37.3g
Fat
14.5g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup cooked Quinoa

1 cup roasted Broccoli

1/2 cup boiled Shelled Edamame

1 tbsp Cornstarch

1/4 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    For the tofu, drain and press it for at least 15 minutes. Cut the tofu into 1-inch cubes.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 8-10 minutes. Remove and set aside.

  • 5

    Place broccoli florets on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender and slightly charred at the edges.

  • 6

    If not pre-cooked, prepare the quinoa according to package instructions. Measure out 1/2 cup cooked quinoa and warm if necessary.

  • 7

    Steam or boil shelled edamame until heated through (if using frozen, approximately 5 minutes), then drain.

  • 8

    Assemble the bowl: Start with a base of quinoa, add roasted broccoli, edamame, and top with crispy tofu. Serve warm.

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

Enjoy a vibrant bowl featuring crispy, golden tofu paired with fluffy quinoa, sweet roasted broccoli, and a pop of edamame for added protein. This vegetarian power bowl offers a satisfying mix of textures and flavors with a light, crunchy bite from the tofu and a rich, nutty background from the quinoa, all perfectly balanced to fuel your afternoon.

NUTRITION

458kcal
Protein
37.3g
Fat
14.5g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup cooked Quinoa

1 cup roasted Broccoli

1/2 cup boiled Shelled Edamame

1 tbsp Cornstarch

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    For the tofu, drain and press it for at least 15 minutes. Cut the tofu into 1-inch cubes.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 8-10 minutes. Remove and set aside.

  • 5

    Place broccoli florets on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender and slightly charred at the edges.

  • 6

    If not pre-cooked, prepare the quinoa according to package instructions. Measure out 1/2 cup cooked quinoa and warm if necessary.

  • 7

    Steam or boil shelled edamame until heated through (if using frozen, approximately 5 minutes), then drain.

  • 8

    Assemble the bowl: Start with a base of quinoa, add roasted broccoli, edamame, and top with crispy tofu. Serve warm.