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, plant-powered dish featuring crispy baked extra-firm tofu paired with perfectly roasted broccoli, fluffy quinoa, and a pop of protein-rich edamame. This balanced meal is seasoned with a hint of garlic and a light drizzle of olive oil for a delightful finish.

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NUTRITION

582kcal
Protein
37.5g
Fat
22.9g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

150 grams Broccoli

1 cup cooked Quinoa

1/2 cup Shelled Edamame

1/2 tbsp Olive Oil

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the extra-firm tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with garlic powder, a pinch of salt, and black pepper. Drizzle with 1/2 tablespoon of olive oil until evenly coated.

  • 4

    Spread the tofu cubes on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until the tofu is crispy on the edges.

  • 5

    Meanwhile, cut the broccoli into florets and toss with a light spray of olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for 20 minutes until tender and slightly charred.

  • 6

    Prepare quinoa according to package instructions if not already cooked.

  • 7

    Heat the shelled edamame briefly in a pan or microwave until warm.

  • 8

    Assemble the dish by serving a portion of quinoa topped with roasted broccoli, baked tofu, and a side of warm edamame. Enjoy immediately.

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, plant-powered dish featuring crispy baked extra-firm tofu paired with perfectly roasted broccoli, fluffy quinoa, and a pop of protein-rich edamame. This balanced meal is seasoned with a hint of garlic and a light drizzle of olive oil for a delightful finish.

NUTRITION

582kcal
Protein
37.5g
Fat
22.9g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

150 grams Broccoli

1 cup cooked Quinoa

1/2 cup Shelled Edamame

1/2 tbsp Olive Oil

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the extra-firm tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with garlic powder, a pinch of salt, and black pepper. Drizzle with 1/2 tablespoon of olive oil until evenly coated.

  • 4

    Spread the tofu cubes on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until the tofu is crispy on the edges.

  • 5

    Meanwhile, cut the broccoli into florets and toss with a light spray of olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for 20 minutes until tender and slightly charred.

  • 6

    Prepare quinoa according to package instructions if not already cooked.

  • 7

    Heat the shelled edamame briefly in a pan or microwave until warm.

  • 8

    Assemble the dish by serving a portion of quinoa topped with roasted broccoli, baked tofu, and a side of warm edamame. Enjoy immediately.