Crispy 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 Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant plate of crispy tofu paired with perfectly roasted broccoli and a fluffy bed of quinoa. This meal boasts a delightful mix of textures with crunchy edges on the tofu, tender roasted broccoli kissed by olive oil, and nutty quinoa, creating a balanced dish that’s satisfying and full of flavor.

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NUTRITION

394kcal
Protein
41.2g
Fat
15.0g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

150 grams Broccoli

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Cornstarch

1/2 teaspoon Garlic Powder

1/2 teaspoon Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture, then cut into 1/2-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with low-sodium soy sauce, cornstarch, garlic powder, and black pepper until evenly coated.

  • 4

    Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy.

  • 5

    While the tofu bakes, chop the broccoli into florets. Toss with olive oil, a pinch of salt, and a little extra garlic powder if desired.

  • 6

    Spread the broccoli on another baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Prepare quinoa according to package instructions if not already cooked.

  • 8

    Assemble your plate with a serving of quinoa, roasted broccoli, and crispy tofu. Enjoy while warm!

Crispy 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 Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Broccoli and Quinoa

Enjoy a vibrant plate of crispy tofu paired with perfectly roasted broccoli and a fluffy bed of quinoa. This meal boasts a delightful mix of textures with crunchy edges on the tofu, tender roasted broccoli kissed by olive oil, and nutty quinoa, creating a balanced dish that’s satisfying and full of flavor.

NUTRITION

394kcal
Protein
41.2g
Fat
15.0g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

150 grams Broccoli

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Cornstarch

1/2 teaspoon Garlic Powder

1/2 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture, then cut into 1/2-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with low-sodium soy sauce, cornstarch, garlic powder, and black pepper until evenly coated.

  • 4

    Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy.

  • 5

    While the tofu bakes, chop the broccoli into florets. Toss with olive oil, a pinch of salt, and a little extra garlic powder if desired.

  • 6

    Spread the broccoli on another baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 7

    Prepare quinoa according to package instructions if not already cooked.

  • 8

    Assemble your plate with a serving of quinoa, roasted broccoli, and crispy tofu. Enjoy while warm!