Name: Grilled Tofu and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 oz Extra Firm Tofu; 1/4 cup Cooked Quinoa; 2 cups Broccoli Florets; 1 large Egg; 1/2 tbsp Tahini; 1 tbsp Lemon Juice

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

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

YOUR SOLIN GENERATED RECIPE

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

Grilled tofu and a soft-boiled egg served over fluffy quinoa and roasted broccoli, finished with a creamy lemon tahini drizzle.

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NUTRITION

Protein

36.6g

Fat

22.2g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Extra Firm Tofu

1/4 cup Cooked Quinoa

2 cups Broccoli Florets

1 large Egg

1/2 tbsp Tahini

1 tbsp Lemon Juice

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess water, then slice into thick rectangles.
2
Toss the broccoli florets with a dash of sea salt and roast at 400°F until the edges are slightly charred.
3
Heat a grill pan over medium-high heat and sear the tofu slices for 3-4 minutes per side until grill marks appear.
4
Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes for a jammy yolk.
5
Transfer the egg to an ice bath, peel gently, and slice in half.
6
Whisk the tahini, lemon juice, and a teaspoon of warm water in a small bowl until the consistency is smooth.
7
Layer the cooked quinoa in a bowl, top with roasted broccoli, grilled tofu, and the egg, then finish with the drizzle.