Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

Pan-seared extra-firm tofu and roasted broccoli florets served over fluffy quinoa with a savory nutritional yeast coating for a satisfying crunch.

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NUTRITION

440kcal
Protein
43.3g
Fat
14.3g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Extra Firm Tofu, pressed and cubed

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 tablespoons Nutritional Yeast

1 tablespoon Tamari

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water or a light mist of oil spray and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, press the tofu to remove excess moisture and cut into 1-inch cubes.

  • 4

    In a small bowl, whisk together the tamari and garlic powder, then toss the tofu cubes in the mixture until coated.

  • 5

    Add the nutritional yeast to the tofu and toss again until each cube is thickly encrusted.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden and crispy.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave.

  • 8

    Assemble the bowl by layering the quinoa at the base, followed by the roasted broccoli and the crispy tofu cubes.

  • 9

    Finish with an extra sprinkle of nutritional yeast or a dash of hot sauce if desired.

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

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

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

Pan-seared extra-firm tofu and roasted broccoli florets served over fluffy quinoa with a savory nutritional yeast coating for a satisfying crunch.

NUTRITION

440kcal
Protein
43.3g
Fat
14.3g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Extra Firm Tofu, pressed and cubed

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 tablespoons Nutritional Yeast

1 tablespoon Tamari

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water or a light mist of oil spray and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, press the tofu to remove excess moisture and cut into 1-inch cubes.

  • 4

    In a small bowl, whisk together the tamari and garlic powder, then toss the tofu cubes in the mixture until coated.

  • 5

    Add the nutritional yeast to the tofu and toss again until each cube is thickly encrusted.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden and crispy.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave.

  • 8

    Assemble the bowl by layering the quinoa at the base, followed by the roasted broccoli and the crispy tofu cubes.

  • 9

    Finish with an extra sprinkle of nutritional yeast or a dash of hot sauce if desired.