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

Crispy pan-seared tofu and roasted broccoli served over fluffy quinoa and edamame, finished with a savory dusting of nutritional yeast and a bright squeeze of lime.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
42g
Fat
16.8g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

1/4 cup Cooked Quinoa

80g Shelled Edamame

100g Broccoli Florets

1.5 tbsp Nutritional Yeast

1 tbsp Low Sodium Tamari

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Preheat your oven to 400°F and toss the broccoli florets with a teaspoon of tamari and black pepper.

  • 3

    Roast the broccoli on a parchment-lined baking sheet for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.

  • 5

    Steam the shelled edamame until tender and fluff the pre-cooked quinoa.

  • 6

    Assemble the bowl by layering the quinoa, edamame, roasted broccoli, and crispy tofu.

  • 7

    Garnish with nutritional yeast and a squeeze of fresh lime juice before serving.

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

Crispy pan-seared tofu and roasted broccoli served over fluffy quinoa and edamame, finished with a savory dusting of nutritional yeast and a bright squeeze of lime.

NUTRITION

420kcal
Protein
42g
Fat
16.8g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

1/4 cup Cooked Quinoa

80g Shelled Edamame

100g Broccoli Florets

1.5 tbsp Nutritional Yeast

1 tbsp Low Sodium Tamari

PREPARATION

  • 1

    Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Preheat your oven to 400°F and toss the broccoli florets with a teaspoon of tamari and black pepper.

  • 3

    Roast the broccoli on a parchment-lined baking sheet for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.

  • 5

    Steam the shelled edamame until tender and fluff the pre-cooked quinoa.

  • 6

    Assemble the bowl by layering the quinoa, edamame, roasted broccoli, and crispy tofu.

  • 7

    Garnish with nutritional yeast and a squeeze of fresh lime juice before serving.