Crispy Tofu and Quinoa Bowl with Roasted Broccoli

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

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared tofu and roasted broccoli florets served over fluffy quinoa, finished with a savory nutritional yeast dusting and a squeeze of bright, zesty lemon.

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NUTRITION

392kcal
Protein
40.9g
Fat
16.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Extra Firm Tofu, pressed and cubed

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Nutritional Yeast

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

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

  • 3

    Toss the broccoli florets with half of the avocado oil, salt, and pepper, then roast for 18-20 minutes until the edges are golden brown.

  • 4

    In a small bowl, toss the tofu cubes with nutritional yeast and garlic powder until evenly coated.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until they are crispy and browned.

  • 6

    Place the warm, cooked quinoa in a serving bowl and top with the roasted broccoli and crispy tofu.

  • 7

    Drizzle the entire bowl with fresh lemon juice and add an extra pinch of sea salt if desired before serving.

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

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

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Broccoli

Pan-seared tofu and roasted broccoli florets served over fluffy quinoa, finished with a savory nutritional yeast dusting and a squeeze of bright, zesty lemon.

NUTRITION

392kcal
Protein
40.9g
Fat
16.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Extra Firm Tofu, pressed and cubed

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Nutritional Yeast

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

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

  • 3

    Toss the broccoli florets with half of the avocado oil, salt, and pepper, then roast for 18-20 minutes until the edges are golden brown.

  • 4

    In a small bowl, toss the tofu cubes with nutritional yeast and garlic powder until evenly coated.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until they are crispy and browned.

  • 6

    Place the warm, cooked quinoa in a serving bowl and top with the roasted broccoli and crispy tofu.

  • 7

    Drizzle the entire bowl with fresh lemon juice and add an extra pinch of sea salt if desired before serving.