Name: Crispy Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Extra Firm Tofu; 0.9 cup Cooked Quinoa; 1 cup Broccoli Florets; 0.5 cup Red Bell Pepper; 1.5 tablespoons Tahini; 1 teaspoon Olive Oil; 0.25 cup Pomegranate Seeds; 1 tablespoon Lemon Juice

Crispy Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle

Pan-seared tofu and fluffy quinoa tossed with roasted broccoli and peppers, finished with a creamy lemon-tahini drizzle and sweet pomegranate seeds.

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NUTRITION

Protein

33.6g

Fat

31.9g

Carbs

64.4g

SERVINGS

1 serving

INGREDIENTS

8 ounces Extra Firm Tofu

0.9 cup Cooked Quinoa

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

1.5 tablespoons Tahini

1 teaspoon Olive Oil

0.25 cup Pomegranate Seeds

1 tablespoon Lemon Juice

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture then cut into bite-sized cubes.
2
Toss the broccoli florets and sliced red bell peppers with half the olive oil and roast at 400°F until tender and slightly charred.
3
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.
4
In a small bowl whisk together the tahini lemon juice and a splash of warm water until the dressing is smooth and pourable.
5
Layer the cooked quinoa into a bowl and top with the roasted vegetables and crispy tofu.
6
Finish the dish by drizzling the lemon-tahini sauce over the top and garnishing with fresh pomegranate seeds.