Name: Crispy Tofu Quinoa Bowl with Roasted Broccoli and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.1 ounces Extra Firm Tofu; 0.33 cup Cooked Quinoa; 1.5 cups Broccoli florets; 1 teaspoon Tahini; 1 tablespoon Lemon Juice

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

Pan-seared tofu cubes and roasted broccoli florets served over fluffy quinoa with a creamy, zesty lemon-tahini drizzle.

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NUTRITION

Protein

28.6g

Fat

14.8g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

8.1 ounces Extra Firm Tofu

0.33 cup Cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with a light mist of olive oil spray and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred.
3
Press the extra-firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.
4
Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until they develop a golden-brown crust.
5
In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of warm water until smooth and pourable.
6
Place the cooked quinoa in a bowl, top with the roasted broccoli and crispy tofu, and finish with the creamy tahini drizzle.