Crispy Tofu and Vegetable Stir Fry with Quinoa

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

Crispy Tofu and Vegetable Stir Fry with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Stir Fry with Quinoa

Pan-seared tofu and plant-based chicken tossed with vibrant broccoli and peppers over fluffy quinoa, finished with a drizzle of savory toasted sesame oil.

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NUTRITION

377kcal
Protein
42.2g
Fat
11.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

130g Plant-based Chicken Strips

1/4 cup Cooked Quinoa

91g Broccoli Florets

50g Red Bell Pepper

1 tbsp Tamari

10g Fresh Garlic and Ginger

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PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Heat a large non-stick skillet over medium-high heat and add the cubed tofu and plant-based chicken strips.

  • 3

    Cook for 8-10 minutes, turning occasionally, until the tofu is golden and the chicken strips are heated through and crisp.

  • 4

    Add the broccoli florets and sliced red bell peppers to the skillet, sautéing for 5 minutes until the vegetables are tender-crisp.

  • 5

    Stir in the minced garlic, grated ginger, and tamari, cooking for an additional minute until fragrant.

  • 6

    Serve the stir-fry immediately over the warm cooked quinoa.

Crispy Tofu and Vegetable Stir Fry with Quinoa

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

Crispy Tofu and Vegetable Stir Fry with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Stir Fry with Quinoa

Pan-seared tofu and plant-based chicken tossed with vibrant broccoli and peppers over fluffy quinoa, finished with a drizzle of savory toasted sesame oil.

NUTRITION

377kcal
Protein
42.2g
Fat
11.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

130g Plant-based Chicken Strips

1/4 cup Cooked Quinoa

91g Broccoli Florets

50g Red Bell Pepper

1 tbsp Tamari

10g Fresh Garlic and Ginger

PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Heat a large non-stick skillet over medium-high heat and add the cubed tofu and plant-based chicken strips.

  • 3

    Cook for 8-10 minutes, turning occasionally, until the tofu is golden and the chicken strips are heated through and crisp.

  • 4

    Add the broccoli florets and sliced red bell peppers to the skillet, sautéing for 5 minutes until the vegetables are tender-crisp.

  • 5

    Stir in the minced garlic, grated ginger, and tamari, cooking for an additional minute until fragrant.

  • 6

    Serve the stir-fry immediately over the warm cooked quinoa.