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 of crispy baked tofu paired with tender roasted broccoli and fluffy quinoa. The tofu is lightly coated in cornstarch and marinated in soy sauce for a satisfying crunch, while the quinoa and broccoli add a nutritious and satisfying texture, making it a perfect balanced meal for any time of day.

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NUTRITION

488kcal
Protein
35.6g
Fat
13.3g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

1/2 cup Cooked Quinoa (93g)

1 cup Chopped Broccoli (91g)

1 tsp Olive Oil

1 tbsp Cornstarch

1 tbsp Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with soy sauce and sprinkle the cornstarch evenly over them. Mix gently to coat.

  • 4

    Arrange the tofu on a baking sheet lined with parchment paper. Drizzle with olive oil.

  • 5

    Toss the chopped broccoli with a pinch of salt and a little olive oil on a separate baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the broccoli for about 15-18 minutes until tender and slightly caramelized, and bake the tofu for 25-30 minutes, turning halfway through for even crispiness.

  • 7

    While the tofu and broccoli are baking, warm the cooked quinoa if necessary.

  • 8

    Assemble your dish by serving a bed of quinoa topped with roasted broccoli and crispy baked tofu. Enjoy your balanced, nutrient-packed 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

Enjoy a vibrant bowl of crispy baked tofu paired with tender roasted broccoli and fluffy quinoa. The tofu is lightly coated in cornstarch and marinated in soy sauce for a satisfying crunch, while the quinoa and broccoli add a nutritious and satisfying texture, making it a perfect balanced meal for any time of day.

NUTRITION

488kcal
Protein
35.6g
Fat
13.3g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

1/2 cup Cooked Quinoa (93g)

1 cup Chopped Broccoli (91g)

1 tsp Olive Oil

1 tbsp Cornstarch

1 tbsp Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with soy sauce and sprinkle the cornstarch evenly over them. Mix gently to coat.

  • 4

    Arrange the tofu on a baking sheet lined with parchment paper. Drizzle with olive oil.

  • 5

    Toss the chopped broccoli with a pinch of salt and a little olive oil on a separate baking sheet.

  • 6

    Place both baking sheets in the oven. Roast the broccoli for about 15-18 minutes until tender and slightly caramelized, and bake the tofu for 25-30 minutes, turning halfway through for even crispiness.

  • 7

    While the tofu and broccoli are baking, warm the cooked quinoa if necessary.

  • 8

    Assemble your dish by serving a bed of quinoa topped with roasted broccoli and crispy baked tofu. Enjoy your balanced, nutrient-packed meal!