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 satisfying plate featuring golden, crispy baked tofu paired with tender roasted broccoli and fluffy quinoa. This plant-based bowl is lightly seasoned with garlic, smoked paprika, and black pepper, delivering a balance of savory flavors and a hearty texture that's perfect for a wholesome meal any time of day.

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NUTRITION

510kcal
Protein
32.5g
Fat
20g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 cup Cooked Quinoa

1 cup Roasted Broccoli

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Pinch Black Pepper

Pinch Salt

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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 1/2-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with olive oil, garlic powder, smoked paprika, black pepper, and a pinch of salt to evenly coat.

  • 4

    Spread the tofu on half of the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through until the tofu is golden and crispy.

  • 5

    While the tofu bakes, prepare the broccoli. Toss broccoli florets with a light mist of olive oil, salt, and pepper, and place them on the other half of the baking sheet. Roast for about 20 minutes until tender and slightly browned.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    To serve, layer the cooked quinoa in a bowl, add the roasted broccoli, and top with the crispy baked tofu. Enjoy while warm!

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 satisfying plate featuring golden, crispy baked tofu paired with tender roasted broccoli and fluffy quinoa. This plant-based bowl is lightly seasoned with garlic, smoked paprika, and black pepper, delivering a balance of savory flavors and a hearty texture that's perfect for a wholesome meal any time of day.

NUTRITION

510kcal
Protein
32.5g
Fat
20g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 cup Cooked Quinoa

1 cup Roasted Broccoli

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Pinch Black Pepper

Pinch Salt

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 1/2-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with olive oil, garlic powder, smoked paprika, black pepper, and a pinch of salt to evenly coat.

  • 4

    Spread the tofu on half of the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through until the tofu is golden and crispy.

  • 5

    While the tofu bakes, prepare the broccoli. Toss broccoli florets with a light mist of olive oil, salt, and pepper, and place them on the other half of the baking sheet. Roast for about 20 minutes until tender and slightly browned.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    To serve, layer the cooked quinoa in a bowl, add the roasted broccoli, and top with the crispy baked tofu. Enjoy while warm!