Name: Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 ounces Extra Firm Tofu, cubed; 1/3 cup Cooked Quinoa; 2 tablespoons Nutritional Yeast; 1/4 cup Shelled Edamame; 1 cup Broccoli Florets; 1/2 teaspoon Olive Oil; 1 tablespoon Soy Sauce

Nutrition

Per serving

439 calories

Protein: 43g; 38% of calories
Carbs: 32g; 28% of calories
Fat: 18g; 35% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
In a mixing bowl, toss the tofu cubes and broccoli florets with olive oil, soy sauce, and nutritional yeast until evenly coated.
Spread the tofu and broccoli in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are slightly charred.
While roasting, steam the edamame until tender.
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted tofu, broccoli, and steamed edamame.

Nutrition

Ingredients

Instructions

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