Lemon-Herb Tofu with Quinoa and Roasted Vegetables

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

Lemon-Herb Tofu with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Tofu with Quinoa and Roasted Vegetables

Sautéed tofu cubes and vibrant roasted vegetables are tossed in a zesty lemon-herb glaze and served over a bed of fluffy, protein-packed quinoa.

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NUTRITION

526kcal
Protein
43.1g
Fat
21.2g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.5 cup cooked quinoa

1 cup broccoli florets

1 medium red bell pepper

3 tbsp nutritional yeast

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

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PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu with a heavy object for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with olive oil, sprinkle with sea salt and black pepper, and roast for 20 minutes until tender.

  • 4

    In a small bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, dried oregano, and nutritional yeast to create a thick herb paste.

  • 5

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

  • 6

    Add the roasted vegetables and cooked quinoa to the skillet with the tofu, then fold in the lemon-herb paste.

  • 7

    Stir gently for 2 minutes until everything is thoroughly coated and heated through before serving.

Lemon-Herb Tofu with Quinoa and Roasted Vegetables

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

Lemon-Herb Tofu with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Tofu with Quinoa and Roasted Vegetables

Sautéed tofu cubes and vibrant roasted vegetables are tossed in a zesty lemon-herb glaze and served over a bed of fluffy, protein-packed quinoa.

NUTRITION

526kcal
Protein
43.1g
Fat
21.2g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.5 cup cooked quinoa

1 cup broccoli florets

1 medium red bell pepper

3 tbsp nutritional yeast

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu with a heavy object for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with olive oil, sprinkle with sea salt and black pepper, and roast for 20 minutes until tender.

  • 4

    In a small bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, dried oregano, and nutritional yeast to create a thick herb paste.

  • 5

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

  • 6

    Add the roasted vegetables and cooked quinoa to the skillet with the tofu, then fold in the lemon-herb paste.

  • 7

    Stir gently for 2 minutes until everything is thoroughly coated and heated through before serving.