Crispy Tofu and Quinoa Power Salad 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 Power Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Roasted Broccoli

Pan-seared tofu and fluffy quinoa tossed with oven-roasted broccoli and a bright lemon-hemp dressing, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

438kcal
Protein
35.5g
Fat
19.4g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1/2 tablespoon Hemp Seeds

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and cut into bite-sized cubes.

  • 2

    Toss the broccoli florets with half of the olive oil and roast at 400°F until the edges are charred and tender.

  • 3

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

  • 4

    In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and crispy tofu cubes.

  • 5

    Whisk together the lemon juice, hemp seeds, and nutritional yeast in a small bowl to create a thick, nutrient-dense dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to coat before serving warm.

Crispy Tofu and Quinoa Power Salad 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 Power Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Roasted Broccoli

Pan-seared tofu and fluffy quinoa tossed with oven-roasted broccoli and a bright lemon-hemp dressing, finished with a sprinkle of savory nutritional yeast.

NUTRITION

438kcal
Protein
35.5g
Fat
19.4g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1/2 tablespoon Hemp Seeds

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and cut into bite-sized cubes.

  • 2

    Toss the broccoli florets with half of the olive oil and roast at 400°F until the edges are charred and tender.

  • 3

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

  • 4

    In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and crispy tofu cubes.

  • 5

    Whisk together the lemon juice, hemp seeds, and nutritional yeast in a small bowl to create a thick, nutrient-dense dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to coat before serving warm.