Crispy Lemon-Herb 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 Lemon-Herb Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant dish that pairs crispy baked tofu infused with zesty lemon and fresh herbs alongside roasted broccoli and fluffy quinoa. Each bite is a balance of tangy, savory, and earthy flavors, creating a wholesome meal that's as nourishing as it is delicious.

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NUTRITION

522kcal
Protein
35.2g
Fat
29g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 Tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa (approx 93g)

150g Broccoli

2 Tbsp Fresh Lemon Juice

1 Tbsp Nutritional Yeast

1 Tbsp Mixed Fresh Herbs (Thyme & Rosemary)

Salt and 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. Cut tofu into cubes or strips.

  • 3

    In a mixing bowl, combine the tofu with half of the olive oil, lemon juice, mixed fresh herbs, nutritional yeast, salt, and pepper, ensuring each piece is well-coated.

  • 4

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until golden and crispy.

  • 5

    While the tofu bakes, toss the broccoli with the remaining olive oil, salt, and pepper. Spread it out on another baking sheet and roast in the oven for about 15-20 minutes until tender with slightly crispy edges.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked. Typically, simmer 1/2 cup quinoa in water until fluffy.

  • 7

    To serve, layer the quinoa with roasted broccoli and top with the crispy lemon-herb tofu. Drizzle any remaining lemon juice over the top if desired.

Crispy Lemon-Herb 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 Lemon-Herb Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant dish that pairs crispy baked tofu infused with zesty lemon and fresh herbs alongside roasted broccoli and fluffy quinoa. Each bite is a balance of tangy, savory, and earthy flavors, creating a wholesome meal that's as nourishing as it is delicious.

NUTRITION

522kcal
Protein
35.2g
Fat
29g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 Tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa (approx 93g)

150g Broccoli

2 Tbsp Fresh Lemon Juice

1 Tbsp Nutritional Yeast

1 Tbsp Mixed Fresh Herbs (Thyme & Rosemary)

Salt and 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. Cut tofu into cubes or strips.

  • 3

    In a mixing bowl, combine the tofu with half of the olive oil, lemon juice, mixed fresh herbs, nutritional yeast, salt, and pepper, ensuring each piece is well-coated.

  • 4

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until golden and crispy.

  • 5

    While the tofu bakes, toss the broccoli with the remaining olive oil, salt, and pepper. Spread it out on another baking sheet and roast in the oven for about 15-20 minutes until tender with slightly crispy edges.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked. Typically, simmer 1/2 cup quinoa in water until fluffy.

  • 7

    To serve, layer the quinoa with roasted broccoli and top with the crispy lemon-herb tofu. Drizzle any remaining lemon juice over the top if desired.