Crispy Tofu and Quinoa Breakfast Bowl with Spinach and Pumpkin Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Breakfast Bowl with Spinach and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Breakfast Bowl with Spinach and Pumpkin Seeds

Pan-seared extra firm tofu and fluffy quinoa tossed with fresh spinach and toasted pumpkin seeds, finished with a savory sprinkle of nutritional yeast.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
29g
Fat
19g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu, cubed

75g Cooked Quinoa

2 cups Fresh Spinach

10g Raw Pumpkin Seeds

1.5 tablespoons Nutritional Yeast

1/2 teaspoon Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the extra-firm tofu for at least 10 minutes to remove excess moisture, then cut into small half-inch cubes.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden and crispy.

  • 4

    Add the cooked quinoa and fresh spinach to the pan, stirring for 2 minutes until the spinach is just wilted and the quinoa is heated through.

  • 5

    Remove from heat and stir in the nutritional yeast, sea salt, and black pepper to taste.

  • 6

    Transfer the mixture to a bowl and top with the pumpkin seeds for a satisfying crunch.

Crispy Tofu and Quinoa Breakfast Bowl with Spinach and Pumpkin Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Quinoa Breakfast Bowl with Spinach and Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Breakfast Bowl with Spinach and Pumpkin Seeds

Pan-seared extra firm tofu and fluffy quinoa tossed with fresh spinach and toasted pumpkin seeds, finished with a savory sprinkle of nutritional yeast.

NUTRITION

380kcal
Protein
29g
Fat
19g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu, cubed

75g Cooked Quinoa

2 cups Fresh Spinach

10g Raw Pumpkin Seeds

1.5 tablespoons Nutritional Yeast

1/2 teaspoon Avocado Oil

PREPARATION

  • 1

    Press the extra-firm tofu for at least 10 minutes to remove excess moisture, then cut into small half-inch cubes.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden and crispy.

  • 4

    Add the cooked quinoa and fresh spinach to the pan, stirring for 2 minutes until the spinach is just wilted and the quinoa is heated through.

  • 5

    Remove from heat and stir in the nutritional yeast, sea salt, and black pepper to taste.

  • 6

    Transfer the mixture to a bowl and top with the pumpkin seeds for a satisfying crunch.