YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Quinoa
Savor the crunchy, flavorful baked tofu paired with perfectly roasted broccoli and fluffy quinoa. With a balance of savory spices, this dish delivers a satisfying texture and a bright, wholesome finish that's as pleasing to the palate as it is to your goals.
INGREDIENTS
400g firm tofu
200g broccoli
1/2 cup cooked quinoa
Olive oil spray
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
Place the tofu cubes in a bowl and lightly spray with olive oil spray. Toss with garlic powder, smoked paprika, salt, and pepper until evenly coated.
Arrange the tofu on one side of the prepared baking sheet, ensuring they are not touching.
On the other side of the sheet, spread the broccoli florets. Lightly spray with olive oil spray and season with a pinch of salt and pepper.
Bake in the preheated oven for 25-30 minutes, flipping the tofu and stirring the broccoli halfway through, until the tofu is crispy and the broccoli is roasted to desired tenderness.
While baking, prepare quinoa according to package instructions if not already cooked.
Serve the crispy tofu and roasted broccoli over a bed of quinoa, and enjoy this nutrient-packed, balanced meal.