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 balanced plate of crispy baked tofu, tender roasted broccoli, and fluffy quinoa, enhanced with a few chickpeas for an extra protein boost. This meal offers a delightful combination of textures and flavors, with lightly seasoned ingredients making for a satisfying and nutritious dish.

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NUTRITION

499kcal
Protein
34.5g
Fat
18.8g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Broccoli Florets

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1/4 cup Cooked Chickpeas

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, toss the tofu cubes with a pinch of salt, black pepper, and garlic powder.

  • 3

    Place the tofu cubes on one side of the baking sheet. Arrange the broccoli florets on the other side and drizzle them with olive oil, salt, and pepper.

  • 4

    Bake the tofu and broccoli in the preheated oven for about 25-30 minutes, flipping the tofu cubes halfway through and stirring the broccoli for even roasting.

  • 5

    While the tofu and broccoli bake, prepare the quinoa if not pre-cooked. Follow package instructions to cook 1/2 cup of quinoa. Alternatively, use pre-cooked quinoa.

  • 6

    Once the tofu is crispy and the broccoli is tender with a slightly caramelized edge, combine them with the quinoa in a serving bowl. Gently fold in the cooked chickpeas.

  • 7

    Adjust seasonings as needed and serve warm, enjoying a balanced mix of flavors and textures.

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 balanced plate of crispy baked tofu, tender roasted broccoli, and fluffy quinoa, enhanced with a few chickpeas for an extra protein boost. This meal offers a delightful combination of textures and flavors, with lightly seasoned ingredients making for a satisfying and nutritious dish.

NUTRITION

499kcal
Protein
34.5g
Fat
18.8g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1 cup Broccoli Florets

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1/4 cup Cooked Chickpeas

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, toss the tofu cubes with a pinch of salt, black pepper, and garlic powder.

  • 3

    Place the tofu cubes on one side of the baking sheet. Arrange the broccoli florets on the other side and drizzle them with olive oil, salt, and pepper.

  • 4

    Bake the tofu and broccoli in the preheated oven for about 25-30 minutes, flipping the tofu cubes halfway through and stirring the broccoli for even roasting.

  • 5

    While the tofu and broccoli bake, prepare the quinoa if not pre-cooked. Follow package instructions to cook 1/2 cup of quinoa. Alternatively, use pre-cooked quinoa.

  • 6

    Once the tofu is crispy and the broccoli is tender with a slightly caramelized edge, combine them with the quinoa in a serving bowl. Gently fold in the cooked chickpeas.

  • 7

    Adjust seasonings as needed and serve warm, enjoying a balanced mix of flavors and textures.