Name: Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Extra Firm Tofu, pressed and cubed; 0.45 cup Cooked Quinoa; 4 tablespoons Nutritional Yeast; 1.5 cups Fresh Broccoli florets; 0.33 cup Shelled Edamame; 1 tablespoon Low Sodium Soy Sauce

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

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 Bowl with Roasted Vegetables

Oven-roasted tofu and broccoli tossed with fluffy quinoa and protein-rich nutritional yeast, finished with a squeeze of lime and a dash of savory tamari.

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NUTRITION

Protein

40.0g

Fat

14.9g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu, pressed and cubed

0.45 cup Cooked Quinoa

4 tablespoons Nutritional Yeast

1.5 cups Fresh Broccoli florets

0.33 cup Shelled Edamame

1 tablespoon Low Sodium Soy Sauce

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the extra firm tofu for at least 15 minutes to remove excess water, then cut into bite-sized cubes.
3
In a large mixing bowl, toss the tofu cubes and broccoli florets with the soy sauce and nutritional yeast until evenly coated.
4
Spread the tofu and broccoli onto the prepared baking sheet in a single layer, ensuring they aren't overcrowded.
5
Roast in the oven for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the broccoli edges are slightly charred.
6
While the vegetables roast, steam the shelled edamame until tender and bright green.
7
Assemble the power bowl by placing the warm cooked quinoa at the base and topping it with the roasted tofu, broccoli, and steamed edamame.
8
Garnish with a squeeze of fresh lime juice or red pepper flakes if desired for extra zest.