Seared Tofu and Roasted Vegetable Stir-Fry with Quinoa

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

Seared Tofu and Roasted Vegetable Stir-Fry with Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Roasted Vegetable Stir-Fry with Quinoa

This plant-based powerhouse features crispy seared tofu and roasted broccoli over quinoa, finished with a savory ginger-soy glaze and toasted sesame seeds.

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NUTRITION

490kcal
Protein
43.8g
Fat
22g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

9.2 oz Extra Firm Tofu

0.3 cup Cooked Quinoa

0.5 cup Shelled Edamame

1 cup Broccoli Florets

1 tbsp Nutritional Yeast

0.8 tsp Sesame Oil

1 tbsp Soy Sauce

1 clove Garlic

0.5 tsp Fresh Ginger

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PREPARATION

  • 1

    Press the tofu between paper towels to remove excess moisture then cut into one-inch cubes

  • 2

    Toss the broccoli florets with a small drop of sesame oil and roast at 400 degrees until the edges are slightly charred

  • 3

    Heat the remaining sesame oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crisp on all sides

  • 4

    Add the minced garlic, grated ginger, and shelled edamame to the skillet and sauté for two minutes

  • 5

    Stir in the cooked quinoa and nutritional yeast then pour the soy sauce over the mixture and toss to coat evenly

  • 6

    Fold in the roasted broccoli and serve immediately while the tofu is still warm and crunchy

Seared Tofu and Roasted Vegetable Stir-Fry with Quinoa

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

Seared Tofu and Roasted Vegetable Stir-Fry with Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Roasted Vegetable Stir-Fry with Quinoa

This plant-based powerhouse features crispy seared tofu and roasted broccoli over quinoa, finished with a savory ginger-soy glaze and toasted sesame seeds.

NUTRITION

490kcal
Protein
43.8g
Fat
22g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

9.2 oz Extra Firm Tofu

0.3 cup Cooked Quinoa

0.5 cup Shelled Edamame

1 cup Broccoli Florets

1 tbsp Nutritional Yeast

0.8 tsp Sesame Oil

1 tbsp Soy Sauce

1 clove Garlic

0.5 tsp Fresh Ginger

PREPARATION

  • 1

    Press the tofu between paper towels to remove excess moisture then cut into one-inch cubes

  • 2

    Toss the broccoli florets with a small drop of sesame oil and roast at 400 degrees until the edges are slightly charred

  • 3

    Heat the remaining sesame oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crisp on all sides

  • 4

    Add the minced garlic, grated ginger, and shelled edamame to the skillet and sauté for two minutes

  • 5

    Stir in the cooked quinoa and nutritional yeast then pour the soy sauce over the mixture and toss to coat evenly

  • 6

    Fold in the roasted broccoli and serve immediately while the tofu is still warm and crunchy