Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

Enjoy a colorful and satisfying power bowl featuring crispy tofu cubes, fluffy quinoa, and perfectly roasted broccoli, topped with a lightly cooked egg. This bowl is a harmonious blend of textures and flavors, offering a delightful crunch, a nutty base, and a gentle creaminess that makes every bite both nutritious and exciting.

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NUTRITION

396kcal
Protein
33g
Fat
17.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli

1 Egg

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PREPARATION

  • 1

    Press the tofu between paper towels for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes.

  • 2

    Preheat your oven to 425°F. Toss the broccoli florets with a light spray of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for 15-20 minutes until the edges are slightly crispy and lightly browned.

  • 4

    Meanwhile, coat the tofu cubes lightly with a dusting of cornstarch and a pinch of salt to encourage crispiness. Sauté the tofu in a nonstick pan over medium-high heat with a light spray of oil or bake them in the oven for 20 minutes, turning halfway through, until golden and crispy.

  • 5

    While tofu and broccoli are finishing, prepare the quinoa if not already cooked (follow package instructions) to yield 1/2 cup cooked.

  • 6

    For the egg, either lightly fry or poach it according to your preference, ensuring the yolk remains soft, or cook to your liking.

  • 7

    Assemble your power bowl by layering the cooked quinoa as a base, then adding the crispy tofu, roasted broccoli, and finishing with the egg on top.

  • 8

    Serve immediately and enjoy a balanced, nutrient-packed lunch!

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

Enjoy a colorful and satisfying power bowl featuring crispy tofu cubes, fluffy quinoa, and perfectly roasted broccoli, topped with a lightly cooked egg. This bowl is a harmonious blend of textures and flavors, offering a delightful crunch, a nutty base, and a gentle creaminess that makes every bite both nutritious and exciting.

NUTRITION

396kcal
Protein
33g
Fat
17.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli

1 Egg

PREPARATION

  • 1

    Press the tofu between paper towels for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes.

  • 2

    Preheat your oven to 425°F. Toss the broccoli florets with a light spray of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for 15-20 minutes until the edges are slightly crispy and lightly browned.

  • 4

    Meanwhile, coat the tofu cubes lightly with a dusting of cornstarch and a pinch of salt to encourage crispiness. Sauté the tofu in a nonstick pan over medium-high heat with a light spray of oil or bake them in the oven for 20 minutes, turning halfway through, until golden and crispy.

  • 5

    While tofu and broccoli are finishing, prepare the quinoa if not already cooked (follow package instructions) to yield 1/2 cup cooked.

  • 6

    For the egg, either lightly fry or poach it according to your preference, ensuring the yolk remains soft, or cook to your liking.

  • 7

    Assemble your power bowl by layering the cooked quinoa as a base, then adding the crispy tofu, roasted broccoli, and finishing with the egg on top.

  • 8

    Serve immediately and enjoy a balanced, nutrient-packed lunch!