Name: Seared Tofu with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 225g Extra-Firm Tofu; 150g Liquid Egg Whites; 150g Broccoli florets; 40g Cooked Quinoa; 5g Nutritional Yeast; 5g Coconut Aminos

Nutrition

Per serving

385 calories

Protein: 48g; 46% of calories
Carbs: 27g; 26% of calories
Fat: 13g; 28% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then slice into uniform cubes.
Place the broccoli florets on the prepared baking sheet, season with a pinch of sea salt, and roast for 15-20 minutes until the edges are crisp.
Heat a high-quality non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and firm on all sides.
In a separate small non-stick pan, scramble the liquid egg whites until fully cooked and fluffy.
Fold the scrambled egg whites into the warm cooked quinoa to create a high-protein grain base.
Toss the seared tofu with coconut aminos and nutritional yeast in the skillet for 30 seconds to glaze.
Serve the glazed tofu and roasted broccoli over the quinoa mixture while hot.

Nutrition

Ingredients

Instructions

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