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

Savor a wholesome dish featuring crispy baked tofu paired with tender roasted broccoli and a fluffy bed of quinoa. This combination offers a delightful crunch and satisfying bite with vibrant flavors and textures, perfect for fueling your day with clean, balanced nutrition.

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NUTRITION

572kcal
Protein
34.7g
Fat
19g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 cup Cooked Quinoa

200g Broccoli

2 tsp Olive Oil

1 tbsp Cornstarch

1 tbsp Low Sodium Soy Sauce

1 tsp Garlic Powder

0.5 tsp Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a bowl, whisk together the low sodium soy sauce, garlic powder, black pepper, and a pinch of salt.

  • 4

    Gently toss the tofu cubes in the mixture, then sprinkle with cornstarch to coat evenly.

  • 5

    Place the tofu on the prepared baking sheet and drizzle with 1 tsp of olive oil.

  • 6

    On a separate baking sheet, spread out broccoli florets (if not pre-cut, chop broccoli into bite-sized pieces). Drizzle with the remaining olive oil, and season lightly with salt and pepper.

  • 7

    Bake the tofu and broccoli in the oven for 20-25 minutes, flipping the tofu halfway through, until the tofu is golden and crispy and the broccoli is tender and slightly charred.

  • 8

    While the tofu and broccoli are baking, prepare the quinoa according to package directions (if not already cooked).

  • 9

    To serve, layer the quinoa on a plate, top with the crispy tofu and roasted broccoli, and enjoy your nutrient-packed 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

Savor a wholesome dish featuring crispy baked tofu paired with tender roasted broccoli and a fluffy bed of quinoa. This combination offers a delightful crunch and satisfying bite with vibrant flavors and textures, perfect for fueling your day with clean, balanced nutrition.

NUTRITION

572kcal
Protein
34.7g
Fat
19g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 cup Cooked Quinoa

200g Broccoli

2 tsp Olive Oil

1 tbsp Cornstarch

1 tbsp Low Sodium Soy Sauce

1 tsp Garlic Powder

0.5 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a bowl, whisk together the low sodium soy sauce, garlic powder, black pepper, and a pinch of salt.

  • 4

    Gently toss the tofu cubes in the mixture, then sprinkle with cornstarch to coat evenly.

  • 5

    Place the tofu on the prepared baking sheet and drizzle with 1 tsp of olive oil.

  • 6

    On a separate baking sheet, spread out broccoli florets (if not pre-cut, chop broccoli into bite-sized pieces). Drizzle with the remaining olive oil, and season lightly with salt and pepper.

  • 7

    Bake the tofu and broccoli in the oven for 20-25 minutes, flipping the tofu halfway through, until the tofu is golden and crispy and the broccoli is tender and slightly charred.

  • 8

    While the tofu and broccoli are baking, prepare the quinoa according to package directions (if not already cooked).

  • 9

    To serve, layer the quinoa on a plate, top with the crispy tofu and roasted broccoli, and enjoy your nutrient-packed meal.