Name: Crispy Tofu and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Extra Firm Tofu, pressed and cubed; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1/4 cup Shelled Edamame; 1.5 tbsp Nutritional Yeast; 1 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared tofu and roasted broccoli served over fluffy quinoa with a sprinkle of nutritional yeast and a savory, toasted finish.

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NUTRITION

Protein

38.5g

Fat

19.7g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu, pressed and cubed

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1/4 cup Shelled Edamame

1.5 tbsp Nutritional Yeast

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.
3
While broccoli roasts, pat the tofu dry and cut into small cubes.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Add the tofu to the skillet and sear until golden brown on all sides, about 8-10 minutes.
6
In the last 2 minutes of cooking the tofu, sprinkle the nutritional yeast over the cubes and toss well to create a savory crust.
7
Steam the edamame briefly or microwave until heated through.
8
Assemble the bowl by placing the cooked quinoa at the base and topping with the crispy tofu, roasted broccoli, and edamame.
9
Finish with an extra dusting of nutritional yeast or a squeeze of fresh lemon if desired.