Name: Crispy Tofu and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.17 ounces Extra Firm Tofu; 0.5 cup cooked Quinoa; 1 cup Broccoli Florets; 1 large Egg; 2 tablespoons Nutritional Yeast; 1 tablespoon Tamari; 2 sprays Avocado Oil

Crispy 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

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Sautéed tofu and roasted broccoli served over quinoa with a soft-boiled egg and a sprinkle of savory nutritional yeast.

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NUTRITION

Protein

40.2g

Fat

17.5g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

6.17 ounces Extra Firm Tofu

0.5 cup cooked Quinoa

1 cup Broccoli Florets

1 large Egg

2 tablespoons Nutritional Yeast

1 tablespoon Tamari

2 sprays Avocado Oil

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Toss the tofu cubes in a bowl with tamari and 1 tablespoon of nutritional yeast until evenly coated.
3
Preheat your oven or air fryer to 400°F and roast the broccoli florets with a light spray of avocado oil for 10-12 minutes until tender.
4
Heat a non-stick skillet over medium-high heat with a light spray of avocado oil and sear the tofu cubes for 8-10 minutes, turning occasionally until golden and crispy.
5
Place a large egg in simmering water for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath before peeling and halving.
6
Assemble the bowl by placing the warm quinoa at the base and topping it with the crispy tofu and roasted broccoli.
7
Finish the dish by placing the halved egg on top and dusting the entire bowl with the remaining tablespoon of nutritional yeast.