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 vibrant, nutrient-dense lunch featuring crispy baked tofu paired with tender roasted broccoli and fluffy quinoa. This clean, gluten-free and dairy-free dish is perfectly balanced to fuel your afternoon with wholesome plant-protein and fresh veggies.

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NUTRITION

419kcal
Protein
33.8g
Fat
16g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Broccoli Florets

50g Quinoa (dry)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half the olive oil, salt, and pepper.

  • 4

    On a baking sheet, arrange the tofu cubes and broccoli florets. Drizzle the remaining olive oil over the broccoli, and season with salt and pepper.

  • 5

    Roast the tofu and broccoli in the oven for about 20-25 minutes, flipping halfway through for even crispiness.

  • 6

    While the tofu and broccoli roast, rinse the quinoa. In a small saucepan, combine the quinoa with water (using a 1:2 quinoa-to-water ratio). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed.

  • 7

    Fluff the quinoa with a fork. Plate a serving of quinoa and top with the roasted tofu and broccoli.

  • 8

    Serve warm and enjoy your balanced, flavorful lunch.

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 vibrant, nutrient-dense lunch featuring crispy baked tofu paired with tender roasted broccoli and fluffy quinoa. This clean, gluten-free and dairy-free dish is perfectly balanced to fuel your afternoon with wholesome plant-protein and fresh veggies.

NUTRITION

419kcal
Protein
33.8g
Fat
16g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Broccoli Florets

50g Quinoa (dry)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half the olive oil, salt, and pepper.

  • 4

    On a baking sheet, arrange the tofu cubes and broccoli florets. Drizzle the remaining olive oil over the broccoli, and season with salt and pepper.

  • 5

    Roast the tofu and broccoli in the oven for about 20-25 minutes, flipping halfway through for even crispiness.

  • 6

    While the tofu and broccoli roast, rinse the quinoa. In a small saucepan, combine the quinoa with water (using a 1:2 quinoa-to-water ratio). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed.

  • 7

    Fluff the quinoa with a fork. Plate a serving of quinoa and top with the roasted tofu and broccoli.

  • 8

    Serve warm and enjoy your balanced, flavorful lunch.