YOUR SOLIN GENERATED RECIPE
Grilled Tofu Steaks with Herb-Quinoa and Roasted Broccoli
Grilled extra-firm tofu steaks served over a bed of lemon-herb quinoa and tender roasted broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
160 grams Extra Firm Tofu
0.5 cup Cooked Quinoa
135 grams Broccoli florets
2 teaspoons Olive Oil
1 tablespoon Lemon Juice
5 grams Fresh Parsley
PREPARATION
Press the extra-firm tofu for 15 minutes to remove excess water, then slice into 1-inch thick steaks.
Toss the broccoli florets with half the olive oil, garlic powder, salt, and pepper on a baking sheet.
Roast the broccoli at 400 degrees Fahrenheit for 15-18 minutes until the edges are slightly charred and tender.
Brush the tofu steaks with the remaining olive oil and season with salt and pepper.
Heat a grill pan over medium-high heat and sear the tofu for 4-5 minutes per side until golden grill marks appear.
In a small bowl, fluff the cooked quinoa and fold in the fresh chopped parsley and half of the lemon juice.
Plate the herb-quinoa, top with the grilled tofu steaks, and serve alongside the roasted broccoli with a final squeeze of lemon.