Crispy Baked Tofu with Roasted Asparagus and Quinoa

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

Crispy Baked Tofu with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Quinoa

Enjoy a satisfying dish featuring crispy baked tofu paired with tender roasted asparagus and fluffy quinoa. This balanced meal offers a delightful mix of textures and flavors, from the crunchy exterior of the tofu to the savory notes of lightly seasoned asparagus and nutty quinoa.

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NUTRITION

538kcal
Protein
41.3g
Fat
20.6g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Cooked Quinoa

6 spears Asparagus

1 teaspoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

  • 3

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

  • 4

    Spread the tofu cubes on the prepared baking sheet. Drizzle lightly with olive oil to help with crisping.

  • 5

    Place the tofu in the preheated oven and bake for 25-30 minutes, turning halfway through, until the cubes become golden and crispy.

  • 6

    While the tofu bakes, trim the woody ends off the asparagus and arrange them on a separate baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for about 12-15 minutes until tender.

  • 7

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 8

    To serve, place a base of quinoa on a plate, top with roasted asparagus, and add the crispy baked tofu cubes. Garnish with additional pepper if desired.

Crispy Baked Tofu with Roasted Asparagus and Quinoa

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

Crispy Baked Tofu with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Quinoa

Enjoy a satisfying dish featuring crispy baked tofu paired with tender roasted asparagus and fluffy quinoa. This balanced meal offers a delightful mix of textures and flavors, from the crunchy exterior of the tofu to the savory notes of lightly seasoned asparagus and nutty quinoa.

NUTRITION

538kcal
Protein
41.3g
Fat
20.6g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Cooked Quinoa

6 spears Asparagus

1 teaspoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

  • 3

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

  • 4

    Spread the tofu cubes on the prepared baking sheet. Drizzle lightly with olive oil to help with crisping.

  • 5

    Place the tofu in the preheated oven and bake for 25-30 minutes, turning halfway through, until the cubes become golden and crispy.

  • 6

    While the tofu bakes, trim the woody ends off the asparagus and arrange them on a separate baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for about 12-15 minutes until tender.

  • 7

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 8

    To serve, place a base of quinoa on a plate, top with roasted asparagus, and add the crispy baked tofu cubes. Garnish with additional pepper if desired.