Crispy Tofu and Quinoa Bowl 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared tofu and quinoa served with oven-roasted broccoli florets, finished with a savory sprinkle of nutritional yeast for a delicious, toasted crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
38.6g
Fat
19g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Cooked Quinoa

150g Broccoli Florets

40g Shelled Edamame

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Tamari

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the extra-firm tofu for at least 15 minutes to remove excess water then cut into bite-sized cubes.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the broccoli in a preheated 400°F oven until the edges are slightly charred and tender.

  • 4

    In a small bowl, whisk together the tamari and nutritional yeast to create a savory coating for the tofu.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the tofu cubes to the skillet and sear until each side is golden brown and crispy.

  • 7

    Place the cooked quinoa in a serving bowl and top with the roasted broccoli, crispy tofu, and edamame.

  • 8

    Drizzle any remaining tamari mixture over the bowl before serving.

Crispy Tofu and Quinoa Bowl 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared tofu and quinoa served with oven-roasted broccoli florets, finished with a savory sprinkle of nutritional yeast for a delicious, toasted crunch.

NUTRITION

466kcal
Protein
38.6g
Fat
19g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Cooked Quinoa

150g Broccoli Florets

40g Shelled Edamame

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Tamari

PREPARATION

  • 1

    Press the extra-firm tofu for at least 15 minutes to remove excess water then cut into bite-sized cubes.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the broccoli in a preheated 400°F oven until the edges are slightly charred and tender.

  • 4

    In a small bowl, whisk together the tamari and nutritional yeast to create a savory coating for the tofu.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the tofu cubes to the skillet and sear until each side is golden brown and crispy.

  • 7

    Place the cooked quinoa in a serving bowl and top with the roasted broccoli, crispy tofu, and edamame.

  • 8

    Drizzle any remaining tamari mixture over the bowl before serving.