YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli
Oven-roasted broccoli and tofu cubes tossed in nutritional yeast and tamari, served over a bed of fluffy quinoa with a squeeze of zesty lemon.
INGREDIENTS
200 grams Extra Firm Tofu, pressed and cubed
150 grams Broccoli Florets
60 grams Cooked Quinoa
2 tablespoons Nutritional Yeast
1 tablespoon Low-Sodium Tamari
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
In a large mixing bowl, combine the tofu cubes and broccoli florets.
Drizzle the tamari over the mixture and sprinkle with nutritional yeast, tossing well to ensure every piece is evenly coated.
Spread the tofu and broccoli in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes, flipping the tofu halfway through, until the edges are golden and the broccoli is tender.
Place the warm cooked quinoa in a serving bowl.
Top the quinoa with the roasted tofu and broccoli, and finish with a fresh squeeze of lemon juice.