Name: Crispy Tofu and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.8 oz Extra Firm Tofu; 3 tbsp Nutritional Yeast; 1/4 cup Cooked Quinoa; 1 cup Broccoli Florets; 1/2 cup Sliced Red Bell Pepper; 2 tbsp Pomegranate Seeds

Crispy Tofu and Quinoa Salad with Roasted Vegetables

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 Salad with Roasted Vegetables

Air-fried tofu cubes and roasted broccoli tossed with fluffy quinoa and vibrant bell peppers, topped with a burst of sweet pomegranate seeds.

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NUTRITION

Protein

39.8g

Fat

14.3g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Extra Firm Tofu

3 tbsp Nutritional Yeast

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

2 tbsp Pomegranate Seeds

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture then cut into one-inch cubes.
2
Toss the tofu cubes with nutritional yeast, sea salt, and garlic powder until evenly coated.
3
Arrange the tofu, broccoli florets, and sliced bell peppers on a parchment-lined baking sheet.
4
Roast at 400°F for 20-25 minutes until the tofu is golden and the vegetables are tender.
5
Combine the roasted components in a bowl with the cooked quinoa and toss gently to mix.
6
Finish the dish by sprinkling fresh pomegranate seeds over the top for a bright pop of flavor.