Name: Crispy Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra Firm Tofu, pressed and cubed; 0.5 cup Cooked Quinoa; 1 cup Broccoli florets; 2 tbsp Nutritional Yeast; 0.5 tbsp Tahini; 1 tsp Olive Oil; 1 tbsp Lemon Juice

Crispy Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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 and Lemon Tahini Drizzle

Pan-seared tofu and roasted broccoli served over fluffy quinoa, finished with a creamy lemon tahini drizzle and a dusting of savory toasted nutritional yeast.

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NUTRITION

Protein

34.2g

Fat

20.7g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, pressed and cubed

0.5 cup Cooked Quinoa

1 cup Broccoli florets

2 tbsp Nutritional Yeast

0.5 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of salt.
2
Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred.
3
While the broccoli roasts, pat the tofu cubes dry and toss them in a bowl with the nutritional yeast until evenly coated.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Add the tofu to the skillet and sear for 3-4 minutes per side until the nutritional yeast forms a golden, crispy crust.
6
In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until smooth and pourable.
7
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli and crispy tofu.
8
Drizzle the lemon tahini sauce over the top and serve immediately.