Grilled Tofu and Quinoa Bowl with Roasted Broccoli

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

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

Enjoy a vibrant, balanced bowl featuring crispy grilled tofu, nutty quinoa, tender roasted broccoli, and a pop of bright, fresh edamame. This dish harmoniously blends savory marinated tofu with the satisfying textures of wholesome quinoa and nutrient-rich veggies to create a light yet nourishing meal perfect for a pescatarian-inspired lunch.

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NUTRITION

504kcal
Protein
37.5g
Fat
23.3g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

275g Firm Tofu

1/2 cup Cooked Quinoa

1 cup Broccoli

1/2 cup Shelled Edamame

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture.

  • 2

    Cut the tofu into 1-inch cubes and marinate with lemon juice, olive oil, garlic powder, salt, and pepper for 10 minutes.

  • 3

    Preheat a grill pan over medium-high heat and grill the tofu cubes until lightly browned on all sides, about 3-4 minutes per side.

  • 4

    Meanwhile, cook quinoa according to package instructions if not already prepared.

  • 5

    Toss broccoli florets with a small amount of olive oil, salt, and pepper, and roast in a preheated 400°F oven for 15 minutes until tender and slightly crispy.

  • 6

    Steam or boil the shelled edamame for 3-4 minutes until heated through.

  • 7

    Assemble the bowl by layering cooked quinoa, grilled tofu, roasted broccoli, and edamame. Drizzle extra lemon juice if desired and serve warm.

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

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

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

Enjoy a vibrant, balanced bowl featuring crispy grilled tofu, nutty quinoa, tender roasted broccoli, and a pop of bright, fresh edamame. This dish harmoniously blends savory marinated tofu with the satisfying textures of wholesome quinoa and nutrient-rich veggies to create a light yet nourishing meal perfect for a pescatarian-inspired lunch.

NUTRITION

504kcal
Protein
37.5g
Fat
23.3g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

275g Firm Tofu

1/2 cup Cooked Quinoa

1 cup Broccoli

1/2 cup Shelled Edamame

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture.

  • 2

    Cut the tofu into 1-inch cubes and marinate with lemon juice, olive oil, garlic powder, salt, and pepper for 10 minutes.

  • 3

    Preheat a grill pan over medium-high heat and grill the tofu cubes until lightly browned on all sides, about 3-4 minutes per side.

  • 4

    Meanwhile, cook quinoa according to package instructions if not already prepared.

  • 5

    Toss broccoli florets with a small amount of olive oil, salt, and pepper, and roast in a preheated 400°F oven for 15 minutes until tender and slightly crispy.

  • 6

    Steam or boil the shelled edamame for 3-4 minutes until heated through.

  • 7

    Assemble the bowl by layering cooked quinoa, grilled tofu, roasted broccoli, and edamame. Drizzle extra lemon juice if desired and serve warm.