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

Savor a hearty bowl of crispy baked tofu paired with tender roasted asparagus and fluffy quinoa, enhanced by a pop of protein-packed edamame and a drizzle of olive oil. This dish delivers a satisfying crunch and vibrant earthiness, perfect for a balanced, clean meal any time of day.

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NUTRITION

458kcal
Protein
36.5g
Fat
21g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup cooked Quinoa

1 cup Asparagus

1/3 cup Shelled Edamame

1 tsp Olive Oil

1 tbsp Cornstarch

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess liquid. Cut the tofu into 1-inch cubes.

  • 2

    Preheat your oven to 400°F. In a bowl, toss tofu cubes gently with cornstarch, salt, and pepper to coat evenly.

  • 3

    Arrange the tofu on a baking sheet lined with parchment paper and bake for about 25-30 minutes, turning halfway through, until the tofu is crispy and golden.

  • 4

    Meanwhile, trim the woody ends off the asparagus and place on another baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for 12-15 minutes until tender.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Lightly warm the shelled edamame in a small pan or microwave for a minute.

  • 7

    Assemble the dish by placing a base of quinoa on your plate, then top with roasted asparagus, crispy baked tofu, and edamame. Serve warm and enjoy.

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

Savor a hearty bowl of crispy baked tofu paired with tender roasted asparagus and fluffy quinoa, enhanced by a pop of protein-packed edamame and a drizzle of olive oil. This dish delivers a satisfying crunch and vibrant earthiness, perfect for a balanced, clean meal any time of day.

NUTRITION

458kcal
Protein
36.5g
Fat
21g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup cooked Quinoa

1 cup Asparagus

1/3 cup Shelled Edamame

1 tsp Olive Oil

1 tbsp Cornstarch

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess liquid. Cut the tofu into 1-inch cubes.

  • 2

    Preheat your oven to 400°F. In a bowl, toss tofu cubes gently with cornstarch, salt, and pepper to coat evenly.

  • 3

    Arrange the tofu on a baking sheet lined with parchment paper and bake for about 25-30 minutes, turning halfway through, until the tofu is crispy and golden.

  • 4

    Meanwhile, trim the woody ends off the asparagus and place on another baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for 12-15 minutes until tender.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Lightly warm the shelled edamame in a small pan or microwave for a minute.

  • 7

    Assemble the dish by placing a base of quinoa on your plate, then top with roasted asparagus, crispy baked tofu, and edamame. Serve warm and enjoy.