Crispy Baked Tofu with Roasted Asparagus 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 Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Quinoa

Enjoy a vibrant, wholesome dish featuring crispy baked tofu, perfectly roasted asparagus, and fluffy quinoa. This balanced meal delivers an appetizing mix of textures and flavors with a satisfying crunch from the tofu and a hint of smoky spice, making it an ideal choice for a clean, protein-packed dinner.

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NUTRITION

453kcal
Protein
33.8g
Fat
15.6g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/2 cup dry Quinoa (approx. 90g)

10 spears Asparagus (approx. 90g)

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Pinch of Salt

Pinch of Black Pepper

1 spray Olive Oil

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PREPARATION

  • 1

    Press the tofu to remove excess moisture for at least 15 minutes, then cut it into 1/2-inch cubes.

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 3

    In a bowl, toss the tofu cubes with garlic powder, smoked paprika, a pinch of salt, and black pepper.

  • 4

    Spread the seasoned tofu evenly on half of the baking sheet. Place the asparagus spears on the other half, lightly spraying them with olive oil and seasoning with a pinch of salt and pepper.

  • 5

    Bake in the preheated oven for about 25-30 minutes, flipping the tofu halfway through and stirring the asparagus if needed, until the tofu is crispy and the asparagus is tender and slightly charred.

  • 6

    Meanwhile, rinse the quinoa under cold water. Bring 1 cup of water to a boil in a small pot, add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.

  • 7

    Fluff the quinoa with a fork and serve it alongside the crispy baked tofu and roasted asparagus for a balanced and satisfying meal.

Crispy Baked Tofu with Roasted Asparagus 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 Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Quinoa

Enjoy a vibrant, wholesome dish featuring crispy baked tofu, perfectly roasted asparagus, and fluffy quinoa. This balanced meal delivers an appetizing mix of textures and flavors with a satisfying crunch from the tofu and a hint of smoky spice, making it an ideal choice for a clean, protein-packed dinner.

NUTRITION

453kcal
Protein
33.8g
Fat
15.6g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/2 cup dry Quinoa (approx. 90g)

10 spears Asparagus (approx. 90g)

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Pinch of Salt

Pinch of Black Pepper

1 spray Olive Oil

PREPARATION

  • 1

    Press the tofu to remove excess moisture for at least 15 minutes, then cut it into 1/2-inch cubes.

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 3

    In a bowl, toss the tofu cubes with garlic powder, smoked paprika, a pinch of salt, and black pepper.

  • 4

    Spread the seasoned tofu evenly on half of the baking sheet. Place the asparagus spears on the other half, lightly spraying them with olive oil and seasoning with a pinch of salt and pepper.

  • 5

    Bake in the preheated oven for about 25-30 minutes, flipping the tofu halfway through and stirring the asparagus if needed, until the tofu is crispy and the asparagus is tender and slightly charred.

  • 6

    Meanwhile, rinse the quinoa under cold water. Bring 1 cup of water to a boil in a small pot, add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.

  • 7

    Fluff the quinoa with a fork and serve it alongside the crispy baked tofu and roasted asparagus for a balanced and satisfying meal.