Crispy Baked Tofu with Roasted Broccoli and Quinoa

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

Crispy Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

Oven-baked tofu and broccoli florets enveloped in a savory nutritional yeast and egg-white crust, served over a light bed of quinoa for a satisfying, toasted finish.

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NUTRITION

236kcal
Protein
38.9g
Fat
3.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

250g Liquid Egg Whites

40g Extra Firm Tofu, cubed

12g Nutritional Yeast

30g Broccoli florets

10g Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small rimmed baking dish with parchment paper.

  • 2

    Press the tofu cubes with a paper towel to remove excess moisture and chop the broccoli into very small bite-sized florets.

  • 3

    In a mixing bowl, whisk together the liquid egg whites, nutritional yeast, and a pinch of garlic powder or sea salt until the mixture is well combined and slightly frothy.

  • 4

    Place the tofu and broccoli florets into the prepared baking dish in a single layer.

  • 5

    Pour the egg white and nutritional yeast mixture over the tofu and broccoli, ensuring they are evenly coated and submerged.

  • 6

    Bake for 20-25 minutes until the egg white protein has set firmly and the top becomes golden and crispy.

  • 7

    Remove from the oven and let it sit for two minutes before slicing into squares.

  • 8

    Serve the crispy tofu bake over the warm cooked quinoa.

Crispy Baked Tofu with Roasted Broccoli and Quinoa

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

Crispy Baked Tofu with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Quinoa

Oven-baked tofu and broccoli florets enveloped in a savory nutritional yeast and egg-white crust, served over a light bed of quinoa for a satisfying, toasted finish.

NUTRITION

236kcal
Protein
38.9g
Fat
3.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

250g Liquid Egg Whites

40g Extra Firm Tofu, cubed

12g Nutritional Yeast

30g Broccoli florets

10g Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small rimmed baking dish with parchment paper.

  • 2

    Press the tofu cubes with a paper towel to remove excess moisture and chop the broccoli into very small bite-sized florets.

  • 3

    In a mixing bowl, whisk together the liquid egg whites, nutritional yeast, and a pinch of garlic powder or sea salt until the mixture is well combined and slightly frothy.

  • 4

    Place the tofu and broccoli florets into the prepared baking dish in a single layer.

  • 5

    Pour the egg white and nutritional yeast mixture over the tofu and broccoli, ensuring they are evenly coated and submerged.

  • 6

    Bake for 20-25 minutes until the egg white protein has set firmly and the top becomes golden and crispy.

  • 7

    Remove from the oven and let it sit for two minutes before slicing into squares.

  • 8

    Serve the crispy tofu bake over the warm cooked quinoa.