Name: Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Tahini Yogurt Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Extra Firm Tofu; 0.5 cup Cooked Quinoa; 1 cup Broccoli Florets; 0.4 cup Nonfat Greek Yogurt; 2 teaspoons Tahini; 1 tablespoon Nutritional Yeast; 1 tablespoon Lemon Juice

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Tahini Yogurt Drizzle

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Tahini Yogurt Drizzle

Oven-roasted tofu and broccoli served over fluffy quinoa, topped with a lemon-tahini yogurt drizzle that is wonderfully creamy.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.8g

Fat

16.3g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

0.4 cup Nonfat Greek Yogurt

2 teaspoons Tahini

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
Press the extra firm tofu between paper towels to remove excess moisture, then cut into one-inch cubes.
3
Place the tofu cubes and broccoli florets on the prepared baking sheet and season with a pinch of sea salt and garlic powder.
4
Roast for twenty-five minutes, tossing halfway through, until the tofu is golden and the broccoli is tender.
5
While the vegetables roast, whisk together the nonfat Greek yogurt, tahini, and lemon juice in a small bowl until the dressing is smooth.
6
Place the warm, cooked quinoa in the base of a bowl and top with the roasted tofu and broccoli.
7
Drizzle the tahini yogurt sauce over the bowl and finish with a sprinkle of nutritional yeast for a savory, nutty touch.