Baked Tofu Quinoa Bowl with Roasted Broccoli

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

Baked Tofu Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Tofu Quinoa Bowl with Roasted Broccoli

Golden baked tofu and roasted broccoli florets served over fluffy quinoa with a dollop of creamy hummus for a satisfying, nutrient-dense bowl.

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NUTRITION

974kcal
Protein
70.2g
Fat
49.7g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

12 oz extra firm tofu

0.33 cup dry quinoa

0.66 cup water

2 cups broccoli florets

1 tbsp olive oil

1 tbsp coconut aminos

2 tbsp nutritional yeast

2 tbsp hummus

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Rinse the quinoa under cold water, then combine it with 0.66 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

  • 3

    Drain the extra firm tofu and press it firmly between paper towels for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 4

    In a large mixing bowl, toss the tofu cubes and broccoli florets with olive oil, coconut aminos, nutritional yeast, garlic powder, sea salt, and black pepper until evenly coated.

  • 5

    Spread the tofu and broccoli in a single layer on the prepared baking sheet.

  • 6

    Bake for 20 to 25 minutes, tossing halfway through, until the broccoli is tender-crisp and the tofu is golden and slightly firm on the outside.

  • 7

    Fluff the cooked quinoa with a fork and divide it into serving bowls.

  • 8

    Top the quinoa with the roasted tofu and broccoli, then finish each bowl with a generous dollop of hummus before serving.

Baked Tofu Quinoa Bowl with Roasted Broccoli

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

Baked Tofu Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Tofu Quinoa Bowl with Roasted Broccoli

Golden baked tofu and roasted broccoli florets served over fluffy quinoa with a dollop of creamy hummus for a satisfying, nutrient-dense bowl.

NUTRITION

974kcal
Protein
70.2g
Fat
49.7g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

12 oz extra firm tofu

0.33 cup dry quinoa

0.66 cup water

2 cups broccoli florets

1 tbsp olive oil

1 tbsp coconut aminos

2 tbsp nutritional yeast

2 tbsp hummus

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Rinse the quinoa under cold water, then combine it with 0.66 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

  • 3

    Drain the extra firm tofu and press it firmly between paper towels for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 4

    In a large mixing bowl, toss the tofu cubes and broccoli florets with olive oil, coconut aminos, nutritional yeast, garlic powder, sea salt, and black pepper until evenly coated.

  • 5

    Spread the tofu and broccoli in a single layer on the prepared baking sheet.

  • 6

    Bake for 20 to 25 minutes, tossing halfway through, until the broccoli is tender-crisp and the tofu is golden and slightly firm on the outside.

  • 7

    Fluff the cooked quinoa with a fork and divide it into serving bowls.

  • 8

    Top the quinoa with the roasted tofu and broccoli, then finish each bowl with a generous dollop of hummus before serving.