Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Edamame

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

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Edamame

Pan-seared tofu and succulent shrimp served over fluffy quinoa and roasted broccoli, finished with a creamy ginger-yogurt drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

505kcal
Protein
55.0g
Fat
17.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu, cubed

100g Raw Shrimp, peeled and deveined

80g Cooked Quinoa

70g Shelled Edamame

100g Broccoli florets

30g Non-fat Greek Yogurt

0.75 tsp Sesame Oil

10g Tamari

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets with a small amount of water or cooking spray, then roast for 15-20 minutes until the edges are slightly charred.

  • 2

    Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Heat a non-stick skillet over medium-high heat with half of the sesame oil and sear the tofu cubes until they are golden and crispy on all sides.

  • 4

    Remove the tofu from the pan and add the remaining sesame oil, then sauté the shrimp for 2-3 minutes until they are pink and opaque.

  • 5

    In a small bowl, whisk together the Greek yogurt, tamari, and a splash of water to create a smooth, pourable dressing.

  • 6

    Steam the edamame briefly if using frozen, then assemble the bowl by layering the cooked quinoa, roasted broccoli, edamame, crispy tofu, and shrimp.

  • 7

    Drizzle the ginger-yogurt sauce over the top and serve immediately.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Edamame

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

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli and Edamame

Pan-seared tofu and succulent shrimp served over fluffy quinoa and roasted broccoli, finished with a creamy ginger-yogurt drizzle.

NUTRITION

505kcal
Protein
55.0g
Fat
17.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu, cubed

100g Raw Shrimp, peeled and deveined

80g Cooked Quinoa

70g Shelled Edamame

100g Broccoli florets

30g Non-fat Greek Yogurt

0.75 tsp Sesame Oil

10g Tamari

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets with a small amount of water or cooking spray, then roast for 15-20 minutes until the edges are slightly charred.

  • 2

    Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Heat a non-stick skillet over medium-high heat with half of the sesame oil and sear the tofu cubes until they are golden and crispy on all sides.

  • 4

    Remove the tofu from the pan and add the remaining sesame oil, then sauté the shrimp for 2-3 minutes until they are pink and opaque.

  • 5

    In a small bowl, whisk together the Greek yogurt, tamari, and a splash of water to create a smooth, pourable dressing.

  • 6

    Steam the edamame briefly if using frozen, then assemble the bowl by layering the cooked quinoa, roasted broccoli, edamame, crispy tofu, and shrimp.

  • 7

    Drizzle the ginger-yogurt sauce over the top and serve immediately.