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 vibrant bowl featuring crispy baked tofu paired with tender roasted broccoli and fluffy quinoa, finished with a sprinkle of hemp seeds for an added protein boost. This balanced dish delivers a satisfying crunch with a mix of textures and a burst of savory flavors, making it perfect for a healthy meal any time of day.

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NUTRITION

536kcal
Protein
33.7g
Fat
30.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu (0.5 block)

1 cup roasted broccoli

1/2 cup cooked quinoa

3 tbsp hemp seeds

1 tsp olive oil

Spices (salt, pepper, garlic powder) to taste

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F.

  • 3

    In a bowl, toss the tofu cubes with half the olive oil and a pinch of salt, pepper, and garlic powder. Arrange them on a lined baking sheet.

  • 4

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through until edges are crispy.

  • 5

    Meanwhile, toss broccoli florets with the remaining olive oil and spices. Spread them out on a separate baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 6

    Prepare quinoa as per package directions if not already cooked.

  • 7

    To serve, layer the quinoa in a bowl, top with roasted broccoli and crispy tofu, and finish with a generous sprinkle of hemp seeds for added crunch and protein.

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 vibrant bowl featuring crispy baked tofu paired with tender roasted broccoli and fluffy quinoa, finished with a sprinkle of hemp seeds for an added protein boost. This balanced dish delivers a satisfying crunch with a mix of textures and a burst of savory flavors, making it perfect for a healthy meal any time of day.

NUTRITION

536kcal
Protein
33.7g
Fat
30.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu (0.5 block)

1 cup roasted broccoli

1/2 cup cooked quinoa

3 tbsp hemp seeds

1 tsp olive oil

Spices (salt, pepper, garlic powder) to taste

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F.

  • 3

    In a bowl, toss the tofu cubes with half the olive oil and a pinch of salt, pepper, and garlic powder. Arrange them on a lined baking sheet.

  • 4

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through until edges are crispy.

  • 5

    Meanwhile, toss broccoli florets with the remaining olive oil and spices. Spread them out on a separate baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 6

    Prepare quinoa as per package directions if not already cooked.

  • 7

    To serve, layer the quinoa in a bowl, top with roasted broccoli and crispy tofu, and finish with a generous sprinkle of hemp seeds for added crunch and protein.