Crispy Tofu and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared extra-firm tofu and nutty quinoa served with oven-roasted broccoli florets, finished with a savory nutritional yeast dusting for a satisfying, cheesy crunch.

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NUTRITION

438kcal
Protein
41.8g
Fat
15.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

280g Extra Firm Tofu

60g Cooked Quinoa

150g Broccoli Florets

1.5 tbsp Nutritional Yeast

1 tbsp Tamari

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PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess moisture for maximum crispiness.

  • 2

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

  • 3

    Toss the broccoli florets with a teaspoon of tamari and spread them evenly on the baking sheet.

  • 4

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 5

    Cut the pressed tofu into bite-sized cubes and toss in a bowl with the nutritional yeast and remaining tamari until well coated.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden brown.

  • 7

    Place the warm cooked quinoa in a bowl and top with the roasted broccoli and crispy tofu cubes.

  • 8

    Garnish with any remaining nutritional yeast from the bowl for extra flavor.

Crispy Tofu and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared extra-firm tofu and nutty quinoa served with oven-roasted broccoli florets, finished with a savory nutritional yeast dusting for a satisfying, cheesy crunch.

NUTRITION

438kcal
Protein
41.8g
Fat
15.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

280g Extra Firm Tofu

60g Cooked Quinoa

150g Broccoli Florets

1.5 tbsp Nutritional Yeast

1 tbsp Tamari

PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess moisture for maximum crispiness.

  • 2

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

  • 3

    Toss the broccoli florets with a teaspoon of tamari and spread them evenly on the baking sheet.

  • 4

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 5

    Cut the pressed tofu into bite-sized cubes and toss in a bowl with the nutritional yeast and remaining tamari until well coated.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden brown.

  • 7

    Place the warm cooked quinoa in a bowl and top with the roasted broccoli and crispy tofu cubes.

  • 8

    Garnish with any remaining nutritional yeast from the bowl for extra flavor.