YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Quinoa
A satisfying and nutritious dish featuring crispy baked tofu with a perfectly roasted broccoli accompaniment and a bed of fluffy quinoa. This meal is seasoned with a hint of garlic and black pepper, offering a delightful balance of textures and flavors for a wholesome dinner.
INGREDIENTS
260 grams Firm Tofu
1 cup Cooked Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
0.5 teaspoon Garlic Powder
0.25 teaspoon Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
In a bowl, toss the tofu cubes with olive oil, garlic powder, black pepper, and a pinch of salt until evenly coated.
Spread the tofu on a baking sheet lined with parchment paper and bake for about 25-30 minutes, flipping halfway through, until crispy and golden.
While the tofu is baking, toss broccoli florets with a small drizzle of olive oil, salt, and pepper, then spread on another baking sheet. Roast in the oven for about 15-20 minutes until tender with slight charred edges.
Heat the cooked quinoa if necessary, or serve at room temperature.
Assemble your plate by placing a bed of quinoa, topping with roasted broccoli, and adding the crispy baked tofu on top.
Enjoy your wholesome and nutritious meal!