Crispy Baked Tofu with Roasted Asparagus and Lemon-Herb Quinoa

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

Crispy Baked Tofu with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Lemon-Herb Quinoa

Savor the delightful contrast of crispy baked tofu paired with tender roasted asparagus and zesty lemon-herb quinoa. Each bite offers a burst of tangy lemon, aromatic herbs, and perfectly roasted flavors that make this dish a satisfying and balanced meal.

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NUTRITION

479kcal
Protein
29.6g
Fat
23.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra-Firm Tofu (227g)

1 cup Asparagus (134g)

3/4 cup Cooked Quinoa (140g)

2 tsp Olive Oil (9g)

1 tbsp Lemon Juice (15g)

1/2 tsp Garlic Powder

1/2 tsp Dried Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 teaspoon olive oil, garlic powder, dried Italian herbs, salt, and pepper.

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until crispy and golden.

  • 5

    Meanwhile, trim and wash the asparagus. Toss with the remaining 1 teaspoon olive oil, salt, and pepper. Arrange on a separate baking sheet and roast in the oven for 12-15 minutes until tender.

  • 6

    Prepare the quinoa if not already cooked. In a bowl, mix the cooked quinoa with lemon juice and a pinch of salt and pepper for a refreshing lemon-herb flavor.

  • 7

    To plate, serve a portion of lemon-herb quinoa topped with roasted asparagus and crispy baked tofu. Enjoy your balanced, protein-rich meal!

Crispy Baked Tofu with Roasted Asparagus and Lemon-Herb Quinoa

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

Crispy Baked Tofu with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Lemon-Herb Quinoa

Savor the delightful contrast of crispy baked tofu paired with tender roasted asparagus and zesty lemon-herb quinoa. Each bite offers a burst of tangy lemon, aromatic herbs, and perfectly roasted flavors that make this dish a satisfying and balanced meal.

NUTRITION

479kcal
Protein
29.6g
Fat
23.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra-Firm Tofu (227g)

1 cup Asparagus (134g)

3/4 cup Cooked Quinoa (140g)

2 tsp Olive Oil (9g)

1 tbsp Lemon Juice (15g)

1/2 tsp Garlic Powder

1/2 tsp Dried Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 teaspoon olive oil, garlic powder, dried Italian herbs, salt, and pepper.

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until crispy and golden.

  • 5

    Meanwhile, trim and wash the asparagus. Toss with the remaining 1 teaspoon olive oil, salt, and pepper. Arrange on a separate baking sheet and roast in the oven for 12-15 minutes until tender.

  • 6

    Prepare the quinoa if not already cooked. In a bowl, mix the cooked quinoa with lemon juice and a pinch of salt and pepper for a refreshing lemon-herb flavor.

  • 7

    To plate, serve a portion of lemon-herb quinoa topped with roasted asparagus and crispy baked tofu. Enjoy your balanced, protein-rich meal!