Name: Seared Tofu and Quinoa Bowl 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; 1/3 cup Cooked Quinoa; 150g Broccoli Florets; 2 tbsp Nutritional Yeast; 1/2 tsp Olive Oil; 1 tbsp Tamari

Seared Tofu and 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

Seared Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared extra-firm tofu and fluffy quinoa paired with oven-roasted broccoli florets, finished with a savory sprinkle of nutritional yeast for a toasted, nutty flavor.

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NUTRITION

Protein

39.6g

Fat

16.4g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Extra Firm Tofu

1/3 cup Cooked Quinoa

150g Broccoli Florets

2 tbsp Nutritional Yeast

1/2 tsp Olive Oil

1 tbsp Tamari

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Cut the broccoli into bite-sized florets and toss them with half of the olive oil and a pinch of sea salt.
3
Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly charred.
4
Press the extra-firm tofu between paper towels to remove excess moisture and cut into one-inch cubes.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Add the tofu cubes to the skillet and sear for 3 to 4 minutes per side until golden brown.
7
Pour the tamari over the tofu in the last minute of cooking, tossing well to coat and glaze the cubes.
8
Place the cooked quinoa in a serving bowl and top with the roasted broccoli and glazed tofu.
9
Garnish the bowl with nutritional yeast for an extra boost of protein and a savory finish.