Crispy Tofu and Quinoa Salad 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 Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Roasted Broccoli

Pan-seared tofu and quinoa tossed with roasted broccoli and a savory nutritional yeast dressing, finished with a squeeze of bright, zesty lemon.

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NUTRITION

436kcal
Protein
40.3g
Fat
15g
Carbs
44.0g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu, cubed

100g Cooked Quinoa

150g Broccoli Florets

10g Nutritional Yeast

15g Low Sodium Tamari

15g Fresh Lemon Juice

2g Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist lightly with water or a tiny bit of tamari, sprinkle with garlic powder, and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, press the tofu cubes with a paper towel to remove excess moisture.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and add the tofu cubes, searing for 8-10 minutes while turning frequently until all sides are golden and crispy.

  • 5

    In a small bowl, whisk together the nutritional yeast, tamari, and lemon juice to create a savory dressing.

  • 6

    In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and crispy tofu.

  • 7

    Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated before serving.

Crispy Tofu and Quinoa Salad 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 Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Roasted Broccoli

Pan-seared tofu and quinoa tossed with roasted broccoli and a savory nutritional yeast dressing, finished with a squeeze of bright, zesty lemon.

NUTRITION

436kcal
Protein
40.3g
Fat
15g
Carbs
44.0g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu, cubed

100g Cooked Quinoa

150g Broccoli Florets

10g Nutritional Yeast

15g Low Sodium Tamari

15g Fresh Lemon Juice

2g Garlic Powder

PREPARATION

  • 1

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

  • 2

    Place the broccoli florets on the baking sheet, mist lightly with water or a tiny bit of tamari, sprinkle with garlic powder, and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the broccoli roasts, press the tofu cubes with a paper towel to remove excess moisture.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and add the tofu cubes, searing for 8-10 minutes while turning frequently until all sides are golden and crispy.

  • 5

    In a small bowl, whisk together the nutritional yeast, tamari, and lemon juice to create a savory dressing.

  • 6

    In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and crispy tofu.

  • 7

    Drizzle the dressing over the salad and toss gently to ensure everything is evenly coated before serving.