Crispy Baked Tofu with Quinoa, Shrimp & Roasted Broccoli

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

Crispy Baked Tofu with Quinoa, Shrimp & Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa, Shrimp & Roasted Broccoli

Enjoy a vibrant, pescatarian-inspired twist on a tofu bowl. This dish features crispy baked tofu paired with succulent shrimp, nutty quinoa, and caramelized roasted broccoli, all lightly seasoned to enhance their natural flavors, creating a colorful and protein-packed meal perfect for a satisfying lunch.

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NUTRITION

425kcal
Protein
48g
Fat
14.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shrimp

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder to taste

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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 tofu to remove excess moisture and cut into 1-inch cubes. Season lightly with salt, pepper, and garlic powder.

  • 3

    Arrange the tofu on the baking sheet and bake for 25 minutes until the edges are golden and crisp, turning halfway through.

  • 4

    While the tofu bakes, toss broccoli florets in a 1/2 teaspoon of olive oil, and season with salt and pepper. Spread on another baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    For the shrimp, season lightly with salt, pepper, and garlic powder. Sauté in a non-stick pan over medium-high heat for about 2-3 minutes per side until pink and cooked through.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 7

    Assemble the bowl by placing the quinoa at the base, then add roasted tofu, shrimp, and broccoli. Optionally drizzle a bit more olive oil or a squeeze of lemon for added brightness.

  • 8

    Serve immediately and enjoy your balanced, protein-packed lunch.

Crispy Baked Tofu with Quinoa, Shrimp & Roasted Broccoli

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

Crispy Baked Tofu with Quinoa, Shrimp & Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa, Shrimp & Roasted Broccoli

Enjoy a vibrant, pescatarian-inspired twist on a tofu bowl. This dish features crispy baked tofu paired with succulent shrimp, nutty quinoa, and caramelized roasted broccoli, all lightly seasoned to enhance their natural flavors, creating a colorful and protein-packed meal perfect for a satisfying lunch.

NUTRITION

425kcal
Protein
48g
Fat
14.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shrimp

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture and cut into 1-inch cubes. Season lightly with salt, pepper, and garlic powder.

  • 3

    Arrange the tofu on the baking sheet and bake for 25 minutes until the edges are golden and crisp, turning halfway through.

  • 4

    While the tofu bakes, toss broccoli florets in a 1/2 teaspoon of olive oil, and season with salt and pepper. Spread on another baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    For the shrimp, season lightly with salt, pepper, and garlic powder. Sauté in a non-stick pan over medium-high heat for about 2-3 minutes per side until pink and cooked through.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 7

    Assemble the bowl by placing the quinoa at the base, then add roasted tofu, shrimp, and broccoli. Optionally drizzle a bit more olive oil or a squeeze of lemon for added brightness.

  • 8

    Serve immediately and enjoy your balanced, protein-packed lunch.