Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

Savor a vibrant vegetarian power bowl featuring crispy, lightly seasoned tofu paired with fluffy quinoa, roasted broccoli, and a protein-packed egg blend. Finished with tender edamame for a delightful crunch, this bowl delivers a balance of textures and flavors for a wholesome, energizing meal.

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NUTRITION

458kcal
Protein
37.6g
Fat
16.5g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

140g Firm Tofu

1 Whole Egg

2 Egg Whites

1/2 cup Cooked Quinoa

1/3 cup Shelled Edamame

1 cup Broccoli

Olive Oil Cooking Spray

1 tsp Cornstarch

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.

  • 2

    Cut the tofu into bite-sized cubes. In a bowl, toss the tofu with a teaspoon of cornstarch, salt, and pepper until evenly coated.

  • 3

    Spread the tofu cubes on the baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until crisp on the edges.

  • 4

    Meanwhile, chop the broccoli into florets and toss with a light spray of olive oil, salt, and pepper. Roast in the oven (can use the same baking sheet if space allows) for about 15-20 minutes until tender and slightly charred.

  • 5

    Cook quinoa according to package instructions. Measure out 1/2 cup once cooked.

  • 6

    In a small pan, scramble the whole egg with the egg whites until just set, seasoning lightly with salt and pepper.

  • 7

    Lightly steam or boil the edamame if not pre-cooked, then measure out 1/3 cup.

  • 8

    Assemble the bowl by placing the quinoa as the base. Top with roasted tofu, broccoli, edamame, and the scrambled egg mixture.

  • 9

    Serve warm and enjoy your protein-packed power bowl!

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

Savor a vibrant vegetarian power bowl featuring crispy, lightly seasoned tofu paired with fluffy quinoa, roasted broccoli, and a protein-packed egg blend. Finished with tender edamame for a delightful crunch, this bowl delivers a balance of textures and flavors for a wholesome, energizing meal.

NUTRITION

458kcal
Protein
37.6g
Fat
16.5g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

140g Firm Tofu

1 Whole Egg

2 Egg Whites

1/2 cup Cooked Quinoa

1/3 cup Shelled Edamame

1 cup Broccoli

Olive Oil Cooking Spray

1 tsp Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.

  • 2

    Cut the tofu into bite-sized cubes. In a bowl, toss the tofu with a teaspoon of cornstarch, salt, and pepper until evenly coated.

  • 3

    Spread the tofu cubes on the baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until crisp on the edges.

  • 4

    Meanwhile, chop the broccoli into florets and toss with a light spray of olive oil, salt, and pepper. Roast in the oven (can use the same baking sheet if space allows) for about 15-20 minutes until tender and slightly charred.

  • 5

    Cook quinoa according to package instructions. Measure out 1/2 cup once cooked.

  • 6

    In a small pan, scramble the whole egg with the egg whites until just set, seasoning lightly with salt and pepper.

  • 7

    Lightly steam or boil the edamame if not pre-cooked, then measure out 1/3 cup.

  • 8

    Assemble the bowl by placing the quinoa as the base. Top with roasted tofu, broccoli, edamame, and the scrambled egg mixture.

  • 9

    Serve warm and enjoy your protein-packed power bowl!