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, nutrient-packed dish featuring crispy baked tofu with a light soy glaze, perfectly roasted broccoli, and fluffy quinoa. This meal strikes a balance of textures and flavors, delivering a hearty bite with a crunch and a nutty, brisk finish.

Try 3 days free, then $12.99 / mo.

NUTRITION

568kcal
Protein
40g
Fat
21g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

150 grams Broccoli

60 grams Quinoa

1 teaspoon Olive Oil

1 tablespoon Low Sodium Soy Sauce

1 tablespoon Nutritional Yeast

0.5 teaspoon Garlic Powder

Pinch of Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    In a bowl, gently toss the tofu cubes with half the olive oil, low sodium soy sauce, garlic powder, and a pinch of black pepper. Let marinate for 10 minutes.

  • 3

    Meanwhile, chop the broccoli into florets and toss with the remaining olive oil and a pinch of black pepper.

  • 4

    Spread the tofu and broccoli on separate baking sheets lined with parchment paper. Bake the tofu for 25-30 minutes, flipping halfway through, until edges are crisp and golden. Roast the broccoli for about 20 minutes until tender and slightly charred.

  • 5

    While the tofu and broccoli bake, rinse the quinoa and cook it according to package instructions until fluffy.

  • 6

    Once everything is ready, assemble your plate by layering a serving of quinoa, topping with roasted broccoli, and adding the crispy tofu cubes. Sprinkle nutritional yeast over the dish for an extra savory boost.

  • 7

    Serve warm and enjoy your balanced, protein-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 satisfying, nutrient-packed dish featuring crispy baked tofu with a light soy glaze, perfectly roasted broccoli, and fluffy quinoa. This meal strikes a balance of textures and flavors, delivering a hearty bite with a crunch and a nutty, brisk finish.

NUTRITION

568kcal
Protein
40g
Fat
21g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

150 grams Broccoli

60 grams Quinoa

1 teaspoon Olive Oil

1 tablespoon Low Sodium Soy Sauce

1 tablespoon Nutritional Yeast

0.5 teaspoon Garlic Powder

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    In a bowl, gently toss the tofu cubes with half the olive oil, low sodium soy sauce, garlic powder, and a pinch of black pepper. Let marinate for 10 minutes.

  • 3

    Meanwhile, chop the broccoli into florets and toss with the remaining olive oil and a pinch of black pepper.

  • 4

    Spread the tofu and broccoli on separate baking sheets lined with parchment paper. Bake the tofu for 25-30 minutes, flipping halfway through, until edges are crisp and golden. Roast the broccoli for about 20 minutes until tender and slightly charred.

  • 5

    While the tofu and broccoli bake, rinse the quinoa and cook it according to package instructions until fluffy.

  • 6

    Once everything is ready, assemble your plate by layering a serving of quinoa, topping with roasted broccoli, and adding the crispy tofu cubes. Sprinkle nutritional yeast over the dish for an extra savory boost.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.