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

Pan-seared extra-firm tofu tossed with quinoa and roasted broccoli, finished with a savory nutritional yeast coating and a splash of tamari for a satisfyingly nutty crunch.

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NUTRITION

440kcal
Protein
42.5g
Fat
16.9g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Extra Firm Tofu, pressed and cubed

1/4 cup cooked Quinoa

2 cups Broccoli florets

3 tablespoons Nutritional Yeast

1 tablespoon Tamari or Low-Sodium Soy Sauce

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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 line a baking sheet with parchment paper.

  • 3

    Spread the broccoli florets on the baking sheet, mist lightly with oil if desired, and roast for 15-20 minutes until the edges are charred and tender.

  • 4

    While broccoli roasts, heat a non-stick skillet over medium-high heat and add the tofu cubes.

  • 5

    Sear the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp.

  • 6

    Add the cooked quinoa and tamari to the skillet, stirring constantly for 2 minutes to heat through and coat the grains.

  • 7

    Remove the skillet from heat and immediately toss the tofu and quinoa with the nutritional yeast until a savory crust forms.

  • 8

    Transfer the tofu and quinoa mixture to a bowl and top with the roasted broccoli florets.

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

Pan-seared extra-firm tofu tossed with quinoa and roasted broccoli, finished with a savory nutritional yeast coating and a splash of tamari for a satisfyingly nutty crunch.

NUTRITION

440kcal
Protein
42.5g
Fat
16.9g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Extra Firm Tofu, pressed and cubed

1/4 cup cooked Quinoa

2 cups Broccoli florets

3 tablespoons Nutritional Yeast

1 tablespoon Tamari or Low-Sodium Soy Sauce

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 line a baking sheet with parchment paper.

  • 3

    Spread the broccoli florets on the baking sheet, mist lightly with oil if desired, and roast for 15-20 minutes until the edges are charred and tender.

  • 4

    While broccoli roasts, heat a non-stick skillet over medium-high heat and add the tofu cubes.

  • 5

    Sear the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp.

  • 6

    Add the cooked quinoa and tamari to the skillet, stirring constantly for 2 minutes to heat through and coat the grains.

  • 7

    Remove the skillet from heat and immediately toss the tofu and quinoa with the nutritional yeast until a savory crust forms.

  • 8

    Transfer the tofu and quinoa mixture to a bowl and top with the roasted broccoli florets.