Grilled 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.

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

Grilled extra-firm tofu and fluffy quinoa served with tender roasted broccoli, finished with a savory nutritional yeast dusting and a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

482kcal
Protein
44.4g
Fat
20.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, pressed and sliced

1/3 cup Cooked Quinoa

150g Broccoli Florets

80g Shelled Edamame

2 tbsp Nutritional Yeast

1 tsp Olive Oil

Fresh Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a grill pan or non-stick skillet over medium-high heat with the remaining olive oil.

  • 4

    Place the pressed tofu slices on the grill and cook for 4-5 minutes per side until golden brown grill marks appear.

  • 5

    Steam the shelled edamame briefly until tender and warm through the pre-cooked quinoa.

  • 6

    Assemble the bowl by placing the quinoa at the base and topping it with the grilled tofu, roasted broccoli, and edamame.

  • 7

    Sprinkle the entire bowl with nutritional yeast for a cheesy flavor and finish with a generous squeeze of fresh lemon juice.

Grilled 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.

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Roasted Broccoli

Grilled extra-firm tofu and fluffy quinoa served with tender roasted broccoli, finished with a savory nutritional yeast dusting and a squeeze of bright lemon.

NUTRITION

482kcal
Protein
44.4g
Fat
20.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, pressed and sliced

1/3 cup Cooked Quinoa

150g Broccoli Florets

80g Shelled Edamame

2 tbsp Nutritional Yeast

1 tsp Olive Oil

Fresh Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat a grill pan or non-stick skillet over medium-high heat with the remaining olive oil.

  • 4

    Place the pressed tofu slices on the grill and cook for 4-5 minutes per side until golden brown grill marks appear.

  • 5

    Steam the shelled edamame briefly until tender and warm through the pre-cooked quinoa.

  • 6

    Assemble the bowl by placing the quinoa at the base and topping it with the grilled tofu, roasted broccoli, and edamame.

  • 7

    Sprinkle the entire bowl with nutritional yeast for a cheesy flavor and finish with a generous squeeze of fresh lemon juice.