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 tofu and fluffy quinoa served with oven-roasted broccoli florets, finished with a savory sprinkle of nutritional yeast for a nutty, toasted finish.

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NUTRITION

410kcal
Protein
33.5g
Fat
15.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

0.55 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 tablespoons Nutritional Yeast

0.5 teaspoon Olive Oil

1 tablespoon Tamari Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F and toss the broccoli florets with olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

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

    Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.

  • 6

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

  • 7

    Drizzle the entire bowl with tamari and top with nutritional yeast for a savory, cheesy flavor profile.

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 tofu and fluffy quinoa served with oven-roasted broccoli florets, finished with a savory sprinkle of nutritional yeast for a nutty, toasted finish.

NUTRITION

410kcal
Protein
33.5g
Fat
15.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

0.55 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 tablespoons Nutritional Yeast

0.5 teaspoon Olive Oil

1 tablespoon Tamari Soy Sauce

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F and toss the broccoli florets with olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

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

    Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.

  • 6

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

  • 7

    Drizzle the entire bowl with tamari and top with nutritional yeast for a savory, cheesy flavor profile.