Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

Pan-seared tofu and quinoa tossed with roasted broccoli and edamame, finished with a dusting of savory nutritional yeast for a satisfyingly nutty crunch.

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NUTRITION

439kcal
Protein
40.6g
Fat
15.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

80 grams Cooked Quinoa

75 grams Shelled Edamame

91 grams Broccoli Florets

10 grams Nutritional Yeast

15 milliliters Coconut Aminos

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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

    Preheat your oven to 400 degrees Fahrenheit and roast the broccoli florets on a parchment-lined tray until they are tender and slightly charred.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden and crispy on all sides.

  • 4

    In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and shelled edamame.

  • 5

    Add the crispy tofu to the bowl and drizzle with coconut aminos for a savory depth of flavor.

  • 6

    Sprinkle the nutritional yeast over the top and toss everything together until the ingredients are well distributed.

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

Pan-seared tofu and quinoa tossed with roasted broccoli and edamame, finished with a dusting of savory nutritional yeast for a satisfyingly nutty crunch.

NUTRITION

439kcal
Protein
40.6g
Fat
15.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

80 grams Cooked Quinoa

75 grams Shelled Edamame

91 grams Broccoli Florets

10 grams Nutritional Yeast

15 milliliters Coconut Aminos

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400 degrees Fahrenheit and roast the broccoli florets on a parchment-lined tray until they are tender and slightly charred.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden and crispy on all sides.

  • 4

    In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and shelled edamame.

  • 5

    Add the crispy tofu to the bowl and drizzle with coconut aminos for a savory depth of flavor.

  • 6

    Sprinkle the nutritional yeast over the top and toss everything together until the ingredients are well distributed.