Crispy Baked Tofu with Quinoa and Roasted Broccoli

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

Crispy Baked Tofu with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa and Roasted Broccoli

Oven-roasted tofu cubes and broccoli florets served over fluffy quinoa, finished with a savory nutritional yeast coating for a satisfying crunch.

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NUTRITION

411kcal
Protein
38.4g
Fat
14g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Extra Firm Tofu

1/3 cup Cooked Quinoa

1 cup Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Tamari

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Press the extra firm tofu for at least 15 minutes using a tofu press or heavy plates to remove excess moisture, then cut into uniform bite-sized cubes.

  • 3

    In a large mixing bowl, toss the tofu cubes and broccoli florets with tamari and garlic powder until well coated.

  • 4

    Sprinkle the nutritional yeast over the mixture and toss again to ensure the yeast adheres to the tofu for a crust-like finish.

  • 5

    Spread the tofu and broccoli in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

  • 6

    Bake for 20-25 minutes, flipping the tofu halfway through, until the tofu is golden and the broccoli edges are slightly charred.

  • 7

    Serve the roasted tofu and broccoli over the warm cooked quinoa and enjoy immediately.

Crispy Baked Tofu with Quinoa and Roasted Broccoli

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

Crispy Baked Tofu with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa and Roasted Broccoli

Oven-roasted tofu cubes and broccoli florets served over fluffy quinoa, finished with a savory nutritional yeast coating for a satisfying crunch.

NUTRITION

411kcal
Protein
38.4g
Fat
14g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Extra Firm Tofu

1/3 cup Cooked Quinoa

1 cup Broccoli florets

2 tablespoons Nutritional Yeast

1 tablespoon Tamari

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Press the extra firm tofu for at least 15 minutes using a tofu press or heavy plates to remove excess moisture, then cut into uniform bite-sized cubes.

  • 3

    In a large mixing bowl, toss the tofu cubes and broccoli florets with tamari and garlic powder until well coated.

  • 4

    Sprinkle the nutritional yeast over the mixture and toss again to ensure the yeast adheres to the tofu for a crust-like finish.

  • 5

    Spread the tofu and broccoli in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

  • 6

    Bake for 20-25 minutes, flipping the tofu halfway through, until the tofu is golden and the broccoli edges are slightly charred.

  • 7

    Serve the roasted tofu and broccoli over the warm cooked quinoa and enjoy immediately.