Crispy Baked Tofu with Quinoa and Steamed Broccoli

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

Crispy Baked Tofu with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa and Steamed Broccoli

Extra-firm tofu cubes tossed in nutritional yeast and baked until golden, served over fluffy quinoa with a side of vibrant, tender-crisp steamed broccoli.

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NUTRITION

493kcal
Protein
44.6g
Fat
16.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

280g Extra Firm Tofu

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Nutritional Yeast

1 tsp Cornstarch

1 tbsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a mixing bowl, toss the tofu cubes with soy sauce, cornstarch, and nutritional yeast until each piece is evenly coated.

  • 3

    Spread the tofu in a single layer on a baking sheet lined with parchment paper.

  • 4

    Bake at 400°F (200°C) for 25-30 minutes, flipping the cubes halfway through, until they are golden and crispy.

  • 5

    While the tofu is baking, steam the broccoli florets until they reach a tender-crisp texture and prepare the quinoa if not already cooked.

  • 6

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the steamed broccoli and the crispy baked tofu.

Crispy Baked Tofu with Quinoa and Steamed Broccoli

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

Crispy Baked Tofu with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa and Steamed Broccoli

Extra-firm tofu cubes tossed in nutritional yeast and baked until golden, served over fluffy quinoa with a side of vibrant, tender-crisp steamed broccoli.

NUTRITION

493kcal
Protein
44.6g
Fat
16.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

280g Extra Firm Tofu

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Nutritional Yeast

1 tsp Cornstarch

1 tbsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    In a mixing bowl, toss the tofu cubes with soy sauce, cornstarch, and nutritional yeast until each piece is evenly coated.

  • 3

    Spread the tofu in a single layer on a baking sheet lined with parchment paper.

  • 4

    Bake at 400°F (200°C) for 25-30 minutes, flipping the cubes halfway through, until they are golden and crispy.

  • 5

    While the tofu is baking, steam the broccoli florets until they reach a tender-crisp texture and prepare the quinoa if not already cooked.

  • 6

    Assemble the bowl by placing the fluffy quinoa at the base, topped with the steamed broccoli and the crispy baked tofu.