Name: Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.05 ounces Extra Firm Tofu; 0.5 cup Cooked Quinoa; 1 cup Broccoli Florets; 0.25 cup Shelled Edamame; 2 tablespoons Nutritional Yeast; 1 teaspoon Olive Oil; 1 tablespoon Soy Sauce; 0.25 teaspoon Garlic Powder

Nutrition

Per serving

454 calories

Protein: 36g; 31% of calories
Carbs: 38g; 33% of calories
Fat: 19g; 36% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Press the extra firm tofu between paper towels to remove excess moisture then cut into one-inch cubes.
Toss the tofu cubes with garlic powder and half of the soy sauce in a small bowl to marinate.
Arrange the broccoli florets on a baking sheet, drizzle with olive oil, and roast at 400°F for 15 minutes until tender and slightly charred.
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they develop golden crispy edges on all sides.
Steam the edamame and warm the pre-cooked quinoa until heated through.
Place the quinoa in a bowl and top with the roasted broccoli, edamame, and crispy tofu.
Finish the bowl by sprinkling with nutritional yeast and drizzling with the remaining soy sauce.

Nutrition

Ingredients

Instructions

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