YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Salad with Roasted Broccoli
Pan-seared tofu cubes tossed with nutty quinoa and oven-roasted broccoli, finished with a sprinkle of nutritional yeast for a savory, toasted crunch.
INGREDIENTS
7.05 ounces Extra Firm Tofu
0.63 cup Liquid Egg Whites
0.5 cup Broccoli Florets
0.67 tablespoon Cooked Quinoa
1 tablespoon Nutritional Yeast
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Press the extra firm tofu between paper towels to remove as much moisture as possible, then cut into bite-sized cubes.
Place the broccoli florets on the baking sheet, season with a pinch of salt, and roast for 12-15 minutes until the edges are slightly charred.
Whisk the liquid egg whites in a small bowl with a dash of black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Dip each tofu cube into the egg whites to coat thoroughly, then place in the hot skillet.
Sear the tofu for 3-4 minutes per side until a golden, crispy crust forms.
Pour any remaining egg whites into the skillet and scramble quickly until set.
In a bowl, toss the crispy tofu and egg scramble with the roasted broccoli and cooked quinoa.
Finish the dish with a sprinkle of nutritional yeast for a savory, toasted flavor.