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

Savor a delicious plant-based meal featuring crispy baked tofu paired with charred, flavorful roasted broccoli and a light serving of fluffy quinoa. This dish offers a brilliant mix of textures and a flavor-packed marinade that elevates humble ingredients to a satisfying, clean-eating dinner.

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NUTRITION

516kcal
Protein
32.3g
Fat
26.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1 cup Broccoli Florets

1/2 cup Cooked Quinoa

1 tsp Olive Oil (for tofu)

1 tsp Olive Oil (for broccoli)

1 tbsp Low Sodium Soy Sauce

1 tsp Cornstarch

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, combine the tofu cubes with 1 tsp olive oil, 1 tbsp low sodium soy sauce, 1/2 tsp garlic powder, 1/2 tsp ginger powder, and 1 tsp cornstarch. Gently toss to coat evenly.

  • 3

    Preheat the oven to 400°F (200°C). Spread the marinated tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until tofu is crispy and golden.

  • 4

    While the tofu bakes, toss the broccoli florets with 1 tsp olive oil, a pinch of salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20 minutes until slightly charred and tender.

  • 5

    Prepare 1/2 cup of cooked quinoa according to package instructions if not already prepared.

  • 6

    Plate the baked tofu alongside the roasted broccoli and a serving of quinoa. Enjoy your balanced, nutrient-filled meal!

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

Savor a delicious plant-based meal featuring crispy baked tofu paired with charred, flavorful roasted broccoli and a light serving of fluffy quinoa. This dish offers a brilliant mix of textures and a flavor-packed marinade that elevates humble ingredients to a satisfying, clean-eating dinner.

NUTRITION

516kcal
Protein
32.3g
Fat
26.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1 cup Broccoli Florets

1/2 cup Cooked Quinoa

1 tsp Olive Oil (for tofu)

1 tsp Olive Oil (for broccoli)

1 tbsp Low Sodium Soy Sauce

1 tsp Cornstarch

1/2 tsp Garlic Powder

1/2 tsp Ginger Powder

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, combine the tofu cubes with 1 tsp olive oil, 1 tbsp low sodium soy sauce, 1/2 tsp garlic powder, 1/2 tsp ginger powder, and 1 tsp cornstarch. Gently toss to coat evenly.

  • 3

    Preheat the oven to 400°F (200°C). Spread the marinated tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until tofu is crispy and golden.

  • 4

    While the tofu bakes, toss the broccoli florets with 1 tsp olive oil, a pinch of salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20 minutes until slightly charred and tender.

  • 5

    Prepare 1/2 cup of cooked quinoa according to package instructions if not already prepared.

  • 6

    Plate the baked tofu alongside the roasted broccoli and a serving of quinoa. Enjoy your balanced, nutrient-filled meal!