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 delicious plant-based meal featuring crispy baked tofu paired with tender roasted broccoli and fluffy quinoa. The tofu is marinated, lightly battered, and baked to perfection until crisp, providing a satisfying contrast to the nutritious, garlicky broccoli and the nutty quinoa. This dish is a perfect balance of textures and flavors, making it a wholesome choice any time of the day.

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NUTRITION

491kcal
Protein
35.9g
Fat
20.9g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra-Firm Tofu

1 cup Broccoli

1/2 cup cooked Quinoa

1 tbsp Low-Sodium Soy Sauce

1 tbsp Cornstarch

1 tsp Olive Oil

1 tsp Garlic Powder

Pinch Black Pepper

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PREPARATION

  • 1

    Press the tofu to remove excess moisture. Once drained, cut into 1-inch cubes.

  • 2

    In a bowl, combine the tofu cubes with soy sauce and garlic powder. Allow to marinate for 10 minutes.

  • 3

    Sprinkle the corn starch over the marinated tofu and gently toss to coat evenly.

  • 4

    Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly drizzle with olive oil.

  • 5

    Spread the tofu cubes evenly on one side of the baking sheet. In a separate bowl, toss broccoli florets with a pinch of black pepper and a drizzle of olive oil.

  • 6

    Place the broccoli on the baking sheet alongside the tofu.

  • 7

    Bake for 25-30 minutes, flipping the tofu halfway through, until the tofu is crispy and the broccoli edges are browned.

  • 8

    Meanwhile, prepare quinoa as per package instructions if not already cooked.

  • 9

    Assemble by serving a portion of quinoa topped with crispy tofu and roasted broccoli.

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 delicious plant-based meal featuring crispy baked tofu paired with tender roasted broccoli and fluffy quinoa. The tofu is marinated, lightly battered, and baked to perfection until crisp, providing a satisfying contrast to the nutritious, garlicky broccoli and the nutty quinoa. This dish is a perfect balance of textures and flavors, making it a wholesome choice any time of the day.

NUTRITION

491kcal
Protein
35.9g
Fat
20.9g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra-Firm Tofu

1 cup Broccoli

1/2 cup cooked Quinoa

1 tbsp Low-Sodium Soy Sauce

1 tbsp Cornstarch

1 tsp Olive Oil

1 tsp Garlic Powder

Pinch Black Pepper

PREPARATION

  • 1

    Press the tofu to remove excess moisture. Once drained, cut into 1-inch cubes.

  • 2

    In a bowl, combine the tofu cubes with soy sauce and garlic powder. Allow to marinate for 10 minutes.

  • 3

    Sprinkle the corn starch over the marinated tofu and gently toss to coat evenly.

  • 4

    Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly drizzle with olive oil.

  • 5

    Spread the tofu cubes evenly on one side of the baking sheet. In a separate bowl, toss broccoli florets with a pinch of black pepper and a drizzle of olive oil.

  • 6

    Place the broccoli on the baking sheet alongside the tofu.

  • 7

    Bake for 25-30 minutes, flipping the tofu halfway through, until the tofu is crispy and the broccoli edges are browned.

  • 8

    Meanwhile, prepare quinoa as per package instructions if not already cooked.

  • 9

    Assemble by serving a portion of quinoa topped with crispy tofu and roasted broccoli.