Crispy Peanut 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 Peanut Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant plate of crispy tofu tossed in a tangy peanut sauce, paired with roasted broccoli and fluffy quinoa. This dish strikes a balance between crunchy texture and hearty flavors, perfect for a fulfilling meal any time of day.

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NUTRITION

453kcal
Protein
33.5g
Fat
19.4g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

1 cup broccoli (chopped, approx. 156g)

1/2 cup cooked quinoa

1 tablespoon peanut butter

1 teaspoon low sodium soy sauce

1 tablespoon cornstarch

2 tablespoons water

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 3

    In a bowl, toss tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated.

  • 4

    Arrange tofu on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, turning halfway through until tofu is crispy and golden.

  • 5

    While the tofu bakes, prepare the roasted broccoli by tossing broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them on a separate baking sheet and roast for 20 minutes or until edges are crispy.

  • 6

    In a small bowl, mix the peanut butter, soy sauce, and water until a smooth sauce forms.

  • 7

    Prepare quinoa as per package instructions or reheat pre-cooked quinoa.

  • 8

    Assemble the plate by layering quinoa, roasted broccoli, and crispy peanut tofu. Drizzle the peanut sauce over the tofu and broccoli.

  • 9

    Serve warm and enjoy your balanced meal.

Crispy Peanut 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 Peanut Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant plate of crispy tofu tossed in a tangy peanut sauce, paired with roasted broccoli and fluffy quinoa. This dish strikes a balance between crunchy texture and hearty flavors, perfect for a fulfilling meal any time of day.

NUTRITION

453kcal
Protein
33.5g
Fat
19.4g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

1 cup broccoli (chopped, approx. 156g)

1/2 cup cooked quinoa

1 tablespoon peanut butter

1 teaspoon low sodium soy sauce

1 tablespoon cornstarch

2 tablespoons water

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 3

    In a bowl, toss tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated.

  • 4

    Arrange tofu on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, turning halfway through until tofu is crispy and golden.

  • 5

    While the tofu bakes, prepare the roasted broccoli by tossing broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them on a separate baking sheet and roast for 20 minutes or until edges are crispy.

  • 6

    In a small bowl, mix the peanut butter, soy sauce, and water until a smooth sauce forms.

  • 7

    Prepare quinoa as per package instructions or reheat pre-cooked quinoa.

  • 8

    Assemble the plate by layering quinoa, roasted broccoli, and crispy peanut tofu. Drizzle the peanut sauce over the tofu and broccoli.

  • 9

    Serve warm and enjoy your balanced meal.