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.

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared extra firm tofu and roasted broccoli florets served over fluffy quinoa with a savory nutritional yeast seasoning and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

391kcal
Protein
35.3g
Fat
11.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Coconut Aminos

1 teaspoon Lemon juice

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 2

    Toss the broccoli florets with a pinch of garlic powder and roast at 400°F until the edges are slightly charred.

  • 3

    Sear the tofu in a non-stick skillet over medium-high heat until each side is golden and crispy.

  • 4

    Add the coconut aminos and nutritional yeast to the skillet, tossing the tofu until it is well coated and fragrant.

  • 5

    Place the cooked quinoa in a bowl and top with the roasted broccoli and crispy tofu.

  • 6

    Drizzle with fresh lemon juice just before serving for a bright pop of flavor.

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.

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared extra firm tofu and roasted broccoli florets served over fluffy quinoa with a savory nutritional yeast seasoning and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

391kcal
Protein
35.3g
Fat
11.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Coconut Aminos

1 teaspoon Lemon juice

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 2

    Toss the broccoli florets with a pinch of garlic powder and roast at 400°F until the edges are slightly charred.

  • 3

    Sear the tofu in a non-stick skillet over medium-high heat until each side is golden and crispy.

  • 4

    Add the coconut aminos and nutritional yeast to the skillet, tossing the tofu until it is well coated and fragrant.

  • 5

    Place the cooked quinoa in a bowl and top with the roasted broccoli and crispy tofu.

  • 6

    Drizzle with fresh lemon juice just before serving for a bright pop of flavor.