Name: Crispy Tofu Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 225g Extra Firm Tofu, pressed and cubed; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 tbsp Nutritional Yeast; 1 tbsp Low Sodium Tamari; 0.5 tsp Cornstarch

Crispy Tofu 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 Quinoa Bowl with Roasted Broccoli

Oven-roasted extra-firm tofu and broccoli florets served over a bed of fluffy quinoa, finished with a savory dust of nutritional yeast for a satisfying crunch.

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NUTRITION

Protein

32.8g

Fat

12.8g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, pressed and cubed

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tbsp Nutritional Yeast

1 tbsp Low Sodium Tamari

0.5 tsp Cornstarch

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
In a mixing bowl, toss the tofu cubes with tamari, cornstarch, and 1 tablespoon of the nutritional yeast until evenly coated.
4
Place the tofu cubes and broccoli florets on the prepared baking sheet in a single layer.
5
Roast for 20-25 minutes, flipping the tofu halfway through, until the tofu is golden and the broccoli is tender with slightly charred edges.
6
Place the warm cooked quinoa in a serving bowl and top with the roasted tofu and broccoli.
7
Sprinkle the remaining tablespoon of nutritional yeast over the top before serving.