Crispy Tofu Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

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

Crispy Tofu Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Enjoy this vibrant, protein-packed bowl featuring crispy tofu, fluffy quinoa, and perfectly roasted broccoli all drizzled with a creamy, tangy tahini dressing. This vegetarian meal is designed to support weight loss and muscle building goals while delighting your taste buds with balanced flavors.

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NUTRITION

539kcal
Protein
32.1g
Fat
25.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

0.75 cup Cooked Quinoa

1 cup Broccoli

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

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, then cut into bite-sized cubes.

  • 2

    Preheat your oven to 425°F. Toss the broccoli florets with a bit of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly crispy.

  • 3

    While the broccoli roasts, heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes, sprinkle with garlic powder, salt, and pepper, and cook for 8-10 minutes, turning occasionally until all sides are golden and crispy.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Use 0.75 cup cooked quinoa as the base for the bowl.

  • 5

    In a small bowl, mix tahini with lemon juice and a splash of water to achieve a smooth, drizzleable consistency; season with a pinch of salt.

  • 6

    Assemble the bowl by layering the quinoa, then the crispy tofu and roasted broccoli. Drizzle the tahini dressing evenly over the top.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful lunch.

Crispy Tofu Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

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

Crispy Tofu Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Enjoy this vibrant, protein-packed bowl featuring crispy tofu, fluffy quinoa, and perfectly roasted broccoli all drizzled with a creamy, tangy tahini dressing. This vegetarian meal is designed to support weight loss and muscle building goals while delighting your taste buds with balanced flavors.

NUTRITION

539kcal
Protein
32.1g
Fat
25.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

0.75 cup Cooked Quinoa

1 cup Broccoli

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 425°F. Toss the broccoli florets with a bit of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly crispy.

  • 3

    While the broccoli roasts, heat 1 teaspoon olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes, sprinkle with garlic powder, salt, and pepper, and cook for 8-10 minutes, turning occasionally until all sides are golden and crispy.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Use 0.75 cup cooked quinoa as the base for the bowl.

  • 5

    In a small bowl, mix tahini with lemon juice and a splash of water to achieve a smooth, drizzleable consistency; season with a pinch of salt.

  • 6

    Assemble the bowl by layering the quinoa, then the crispy tofu and roasted broccoli. Drizzle the tahini dressing evenly over the top.

  • 7

    Serve warm and enjoy your nutrient-packed, flavorful lunch.