Name: Crispy Tofu Quinoa Bowl with Roasted Broccoli and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Extra Firm Tofu, pressed and cubed; 1/3 cup Cooked Quinoa; 150g Broccoli florets; 2 tbsp Nutritional Yeast; 1.5 tsp Tahini; 1 tsp Soy Sauce; 1 tbsp Lemon Juice

Crispy Tofu Quinoa Bowl with Roasted Broccoli and 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 Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

Pan-seared extra-firm tofu and roasted broccoli florets served over fluffy quinoa, finished with a creamy lemon-tahini drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.6g

Fat

14.9g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu, pressed and cubed

1/3 cup Cooked Quinoa

150g Broccoli florets

2 tbsp Nutritional Yeast

1.5 tsp Tahini

1 tsp Soy Sauce

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with a splash of water or a tiny bit of salt and roast for 15-20 minutes until the edges are slightly charred.
3
While broccoli roasts, pat the tofu dry and cut into cubes.
4
In a small bowl, toss the tofu cubes with soy sauce and nutritional yeast until evenly coated.
5
Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden and crispy.
6
In a small ramekin, whisk together the tahini and lemon juice with a teaspoon of warm water to create a smooth, pourable dressing.
7
Place the cooked quinoa in a bowl, top with the roasted broccoli and crispy tofu.
8
Drizzle the lemon-tahini sauce over the top and serve immediately.