Name: Crispy Tofu and Edamame Bowl with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra Firm Tofu, cubed; 100g Shelled Edamame; 1/4 cup Cooked Quinoa; 1 cup Broccoli Florets; 2 tbsp Nutritional Yeast; 1 tbsp Tamari; 1/2 tsp Garlic Powder

Nutrition

Per serving

442 calories

Protein: 40g; 35% of calories
Carbs: 36g; 31% of calories
Fat: 17g; 33% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
Preheat your oven or air fryer to 400°F.
In a mixing bowl, toss the tofu cubes and broccoli florets with tamari and garlic powder until evenly coated.
Spread the tofu and broccoli on a parchment-lined baking sheet and roast for 15-20 minutes, turning halfway through, until the tofu is crispy and broccoli is tender.
While roasting, steam the shelled edamame for 3-5 minutes until bright green and tender.
Warm the pre-cooked quinoa in a small pan or microwave.
Assemble the bowl by placing the quinoa at the base and topping with the roasted tofu, broccoli, and steamed edamame.
Garnish the entire bowl with nutritional yeast for added protein and a savory finish.

Nutrition

Ingredients

Instructions

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