Grilled Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle

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

Grilled Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle

Charred extra-firm tofu and roasted broccoli served over fluffy quinoa with a soft-boiled egg and a creamy, zesty lemon tahini drizzle.

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NUTRITION

430kcal
Protein
39.0g
Fat
18.3g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/3 cup Cooked Quinoa

1 Large Egg

2 tbsp Nutritional Yeast

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1 tsp Tahini

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then slice into thick strips.

  • 2

    Preheat your oven to 400°F and toss the broccoli florets and red bell pepper with a light mist of oil and a pinch of salt.

  • 3

    Roast the vegetables for 15-20 minutes until the edges are tender and slightly browned.

  • 4

    Heat a non-stick grill pan over medium-high heat and sear the tofu strips for 3-4 minutes per side until golden char marks appear.

  • 5

    Bring a small pot of water to a boil, carefully lower in the egg, and cook for 6 and a half minutes for a jammy yolk, then peel and halve.

  • 6

    In a small bowl, whisk together the tahini, lemon juice, nutritional yeast, and a tablespoon of warm water until smooth.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, topped with the roasted vegetables, grilled tofu, and the egg.

  • 8

    Drizzle the creamy lemon tahini sauce over the entire bowl and enjoy immediately.

Grilled Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle

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

Grilled Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Vegetables and Lemon Tahini Drizzle

Charred extra-firm tofu and roasted broccoli served over fluffy quinoa with a soft-boiled egg and a creamy, zesty lemon tahini drizzle.

NUTRITION

430kcal
Protein
39.0g
Fat
18.3g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/3 cup Cooked Quinoa

1 Large Egg

2 tbsp Nutritional Yeast

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1 tsp Tahini

1 tbsp Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then slice into thick strips.

  • 2

    Preheat your oven to 400°F and toss the broccoli florets and red bell pepper with a light mist of oil and a pinch of salt.

  • 3

    Roast the vegetables for 15-20 minutes until the edges are tender and slightly browned.

  • 4

    Heat a non-stick grill pan over medium-high heat and sear the tofu strips for 3-4 minutes per side until golden char marks appear.

  • 5

    Bring a small pot of water to a boil, carefully lower in the egg, and cook for 6 and a half minutes for a jammy yolk, then peel and halve.

  • 6

    In a small bowl, whisk together the tahini, lemon juice, nutritional yeast, and a tablespoon of warm water until smooth.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, topped with the roasted vegetables, grilled tofu, and the egg.

  • 8

    Drizzle the creamy lemon tahini sauce over the entire bowl and enjoy immediately.