Name: Crispy Tofu and Quinoa Power Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.8 oz Extra Firm Tofu, cubed; 0.4 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2.5 tbsp Nutritional Yeast; 1 tbsp Lemon Juice; 1 tbsp Coconut Aminos

Crispy Tofu and Quinoa Power Salad 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 Power Salad with Roasted Broccoli

Pan-seared tofu and fluffy quinoa tossed with oven-roasted broccoli and a zesty nutritional yeast dressing, finished with a satisfyingly golden crunch.

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NUTRITION

Protein

37.9g

Fat

15g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Extra Firm Tofu, cubed

0.4 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tbsp Coconut Aminos

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into small cubes.
3
Toss the broccoli florets with half of the lemon juice and a pinch of sea salt, then spread them on the baking sheet.
4
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
5
While broccoli roasts, heat a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden brown.
6
In a small bowl, whisk together the nutritional yeast, coconut aminos, and the remaining lemon juice to create a thick, savory dressing.
7
In a large bowl, combine the cooked quinoa, roasted broccoli, and crispy tofu.
8
Drizzle the nutritional yeast dressing over the salad and toss gently to coat everything evenly before serving.