Crispy Baked 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 Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a wholesome dish featuring crispy baked tofu, perfectly roasted broccoli, and fluffy quinoa. This meal is well-balanced with a satisfying crunch, vibrant colors, and a delicious tangy-sweet glaze that elevates the savory notes of the tofu and the natural sweetness of the broccoli.

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NUTRITION

552kcal
Protein
31.9g
Fat
31.1g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1 cup Broccoli Florets

½ cup Cooked Quinoa

1 tbsp Olive Oil

1 tbsp Soy Sauce

½ tsp Garlic Powder

¼ tsp Ginger Powder

1 tbsp Cornstarch

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F (200°C). In a bowl, whisk together olive oil, soy sauce, garlic powder, ginger powder, and cornstarch.

  • 3

    Gently toss the tofu cubes in the marinade until well coated. Arrange the tofu in a single layer on a baking sheet lined with parchment paper.

  • 4

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through, until the tofu turns golden and crispy.

  • 5

    Meanwhile, spread the broccoli florets on another baking sheet, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    To prepare the quinoa, if not already cooked, rinse ½ cup quinoa and cook in water as per package instructions until fluffy.

  • 7

    Plate the dish by adding a serving of quinoa, topped with roasted broccoli and crispy baked tofu. Drizzle any remaining pan juices or extra soy sauce over the top if desired.

Crispy Baked 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 Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a wholesome dish featuring crispy baked tofu, perfectly roasted broccoli, and fluffy quinoa. This meal is well-balanced with a satisfying crunch, vibrant colors, and a delicious tangy-sweet glaze that elevates the savory notes of the tofu and the natural sweetness of the broccoli.

NUTRITION

552kcal
Protein
31.9g
Fat
31.1g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1 cup Broccoli Florets

½ cup Cooked Quinoa

1 tbsp Olive Oil

1 tbsp Soy Sauce

½ tsp Garlic Powder

¼ tsp Ginger Powder

1 tbsp Cornstarch

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F (200°C). In a bowl, whisk together olive oil, soy sauce, garlic powder, ginger powder, and cornstarch.

  • 3

    Gently toss the tofu cubes in the marinade until well coated. Arrange the tofu in a single layer on a baking sheet lined with parchment paper.

  • 4

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through, until the tofu turns golden and crispy.

  • 5

    Meanwhile, spread the broccoli florets on another baking sheet, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    To prepare the quinoa, if not already cooked, rinse ½ cup quinoa and cook in water as per package instructions until fluffy.

  • 7

    Plate the dish by adding a serving of quinoa, topped with roasted broccoli and crispy baked tofu. Drizzle any remaining pan juices or extra soy sauce over the top if desired.