YOUR SOLIN GENERATED RECIPE
Crispy Tofu & Quinoa Power Bowl
Crispy pan-seared tofu cubes tossed with nutrient-dense quinoa and vibrant steamed broccoli, finished with a savory dusting of nutritional yeast and nutty hemp seeds.
INGREDIENTS
10 oz Firm tofu
0.5 cup Cooked quinoa
1 cup Broccoli florets
0.25 cup Shelled edamame
0.25 tbsp Extra virgin olive oil
1 tbsp Tamari
2 tbsp Nutritional yeast
0.5 tbsp Hemp seeds
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Remove the tofu from its packaging and press between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
In a small bowl, toss the tofu cubes with garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat and add the tofu, searing for 3-4 minutes per side until golden brown and crispy.
While the tofu cooks, steam the broccoli florets and shelled edamame for 5 minutes until tender-crisp and bright green.
In a serving bowl, layer the cooked quinoa as the base and top with the crispy tofu, steamed broccoli, and edamame.
Drizzle the tamari over the entire bowl for a savory finish.
Garnish with nutritional yeast and hemp seeds to add a boost of protein and a nutty flavor profile before serving.