Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Broccoli

Pan-seared extra firm tofu and shelled edamame served over fluffy quinoa with roasted broccoli florets, finished with a savory nutritional yeast dusting for a nutty, toasted crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

450kcal
Protein
41.7g
Fat
16.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Shelled Edamame

60g Cooked Quinoa

150g Broccoli Florets

10g Nutritional Yeast

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a small pinch of sea salt and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 3

    While the broccoli roasts, press the extra firm tofu between paper towels to remove as much moisture as possible, then cut into half-inch cubes.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden and crispy.

  • 5

    Add the shelled edamame to the skillet during the last 3 minutes of the tofu searing to warm them through and lightly blister the skins.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 7

    Assemble the bowl by placing the fluffy quinoa at the base and topping it with the roasted broccoli, crispy tofu, and edamame.

  • 8

    Finish the dish by dusting everything with nutritional yeast for a savory, cheese-like flavor profile.

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Broccoli

Pan-seared extra firm tofu and shelled edamame served over fluffy quinoa with roasted broccoli florets, finished with a savory nutritional yeast dusting for a nutty, toasted crunch.

NUTRITION

450kcal
Protein
41.7g
Fat
16.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Shelled Edamame

60g Cooked Quinoa

150g Broccoli Florets

10g Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a small pinch of sea salt and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 3

    While the broccoli roasts, press the extra firm tofu between paper towels to remove as much moisture as possible, then cut into half-inch cubes.

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden and crispy.

  • 5

    Add the shelled edamame to the skillet during the last 3 minutes of the tofu searing to warm them through and lightly blister the skins.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 7

    Assemble the bowl by placing the fluffy quinoa at the base and topping it with the roasted broccoli, crispy tofu, and edamame.

  • 8

    Finish the dish by dusting everything with nutritional yeast for a savory, cheese-like flavor profile.