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 nutrient-dense, plant-powered meal featuring crispy baked tofu paired with perfectly roasted broccoli and a side of fluffy quinoa. This dish brings a satisfying crunch, robust flavors, and a beautiful balance of textures—ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

464kcal
Protein
31.7g
Fat
21.5g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 tbsp Cornstarch

1 cup Broccoli Florets

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with garlic powder, onion powder, salt, pepper, and the cornstarch until evenly coated.

  • 4

    Place the tofu cubes on a baking sheet lined with parchment paper and bake for about 25-30 minutes, flipping halfway through, until the tofu becomes crispy and golden.

  • 5

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

  • 6

    Prepare the quinoa according to package instructions if not already cooked. For a quick solution, warm up 1/2 cup of pre-cooked quinoa.

  • 7

    Plate the dish by placing the quinoa as a base, then top with roasted broccoli and crispy baked tofu. Enjoy your balanced and flavorful meal!

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 nutrient-dense, plant-powered meal featuring crispy baked tofu paired with perfectly roasted broccoli and a side of fluffy quinoa. This dish brings a satisfying crunch, robust flavors, and a beautiful balance of textures—ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

464kcal
Protein
31.7g
Fat
21.5g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 tbsp Cornstarch

1 cup Broccoli Florets

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with garlic powder, onion powder, salt, pepper, and the cornstarch until evenly coated.

  • 4

    Place the tofu cubes on a baking sheet lined with parchment paper and bake for about 25-30 minutes, flipping halfway through, until the tofu becomes crispy and golden.

  • 5

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

  • 6

    Prepare the quinoa according to package instructions if not already cooked. For a quick solution, warm up 1/2 cup of pre-cooked quinoa.

  • 7

    Plate the dish by placing the quinoa as a base, then top with roasted broccoli and crispy baked tofu. Enjoy your balanced and flavorful meal!