Lemon-Herb 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.

Lemon-Herb Crispy Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant plate combining crispy baked tofu marinated in a fresh lemon-herb blend, oven-roasted broccoli, and fluffy quinoa. This dish offers a satisfying crunch, bright citrus notes, and wholesome goodness, making it a perfect meal for a balanced lunch or dinner.

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NUTRITION

498kcal
Protein
31.5g
Fat
28.4g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1/2 cup Cooked Quinoa

1.5 cup Roasted Broccoli

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Minced Garlic

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove extra moisture, then cut it into cubes of roughly equal size.

  • 3

    In a bowl, combine olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and pepper. Toss tofu cubes in the marinade ensuring all pieces are well-coated.

  • 4

    Place the tofu on a baking sheet lined with parchment paper in a single layer. Bake for 25-30 minutes, flipping halfway through, until tofu becomes crispy and golden.

  • 5

    Toss broccoli florets with a drizzle of olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for 20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if needed. Plate by placing a serving of quinoa, topping it with roasted broccoli, and then adding the crispy lemon-herb tofu.

  • 7

    Drizzle any remaining marinade over the dish and serve immediately.

Lemon-Herb 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.

Lemon-Herb Crispy Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant plate combining crispy baked tofu marinated in a fresh lemon-herb blend, oven-roasted broccoli, and fluffy quinoa. This dish offers a satisfying crunch, bright citrus notes, and wholesome goodness, making it a perfect meal for a balanced lunch or dinner.

NUTRITION

498kcal
Protein
31.5g
Fat
28.4g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1/2 cup Cooked Quinoa

1.5 cup Roasted Broccoli

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Minced Garlic

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove extra moisture, then cut it into cubes of roughly equal size.

  • 3

    In a bowl, combine olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and pepper. Toss tofu cubes in the marinade ensuring all pieces are well-coated.

  • 4

    Place the tofu on a baking sheet lined with parchment paper in a single layer. Bake for 25-30 minutes, flipping halfway through, until tofu becomes crispy and golden.

  • 5

    Toss broccoli florets with a drizzle of olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for 20 minutes until tender and slightly caramelized.

  • 6

    Warm the cooked quinoa if needed. Plate by placing a serving of quinoa, topping it with roasted broccoli, and then adding the crispy lemon-herb tofu.

  • 7

    Drizzle any remaining marinade over the dish and serve immediately.