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 plate of crispy baked tofu paired with perfectly roasted broccoli and fluffy quinoa. The tofu is seasoned and baked to a golden crisp, while the broccoli is roasted to bring out its natural sweetness, all served over a bed of nutrient-packed quinoa for a balanced, satisfying meal.

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NUTRITION

617kcal
Protein
36.2g
Fat
26.2g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1 cup Broccoli (approx. 156g)

1 cup Cooked Quinoa (approx. 185g)

0.5 tablespoon Olive Oil

1 teaspoon Cornstarch

Salt & Pepper to taste

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drain the tofu and press it for about 15 minutes to remove excess moisture.

  • 2

    Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with 0.5 tablespoon olive oil, 1 teaspoon garlic powder, salt, pepper, and 1 teaspoon cornstarch until evenly coated.

  • 3

    Cut the broccoli into florets and lightly season with salt and pepper. Optionally, you can toss the broccoli with a tiny drizzle of olive oil.

  • 4

    Arrange the tofu cubes and broccoli florets on a baking sheet lined with parchment paper in a single layer.

  • 5

    Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the tofu is golden and crispy and the broccoli is roasted to your liking.

  • 6

    Meanwhile, cook the quinoa according to the package instructions.

  • 7

    To serve, place a bed of cooked quinoa on the plate and top with the crispy baked tofu and roasted broccoli. 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 plate of crispy baked tofu paired with perfectly roasted broccoli and fluffy quinoa. The tofu is seasoned and baked to a golden crisp, while the broccoli is roasted to bring out its natural sweetness, all served over a bed of nutrient-packed quinoa for a balanced, satisfying meal.

NUTRITION

617kcal
Protein
36.2g
Fat
26.2g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1 cup Broccoli (approx. 156g)

1 cup Cooked Quinoa (approx. 185g)

0.5 tablespoon Olive Oil

1 teaspoon Cornstarch

Salt & Pepper to taste

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain the tofu and press it for about 15 minutes to remove excess moisture.

  • 2

    Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with 0.5 tablespoon olive oil, 1 teaspoon garlic powder, salt, pepper, and 1 teaspoon cornstarch until evenly coated.

  • 3

    Cut the broccoli into florets and lightly season with salt and pepper. Optionally, you can toss the broccoli with a tiny drizzle of olive oil.

  • 4

    Arrange the tofu cubes and broccoli florets on a baking sheet lined with parchment paper in a single layer.

  • 5

    Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the tofu is golden and crispy and the broccoli is roasted to your liking.

  • 6

    Meanwhile, cook the quinoa according to the package instructions.

  • 7

    To serve, place a bed of cooked quinoa on the plate and top with the crispy baked tofu and roasted broccoli. Enjoy your balanced, nutrient-packed meal!