Seared Chili-Lime Tofu Stir-Fry with Quinoa and Roasted Broccoli
Prep 20 min · Cook 25 min · Serves 4 · medium
This flavorful tofu stir-fry is packed with lean protein, complex carbs, and fiber-rich vegetables - a perfect GLP-1 supportive meal. The chili-lime marinade adds a delicious kick, while the roasted broccoli and quinoa provide a satisfying base.
Ingredients
- 16 oz extra-firm tofu, pressed and cubed
- 4 cups broccoli florets, fresh or frozen
- 1 cup quinoa, dry, rinsed
- 2 tbsp lime juice
- 1 tsp chili powder
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 2 tsp olive oil
- 3 green onions, sliced
Instructions
- 1
Preheat oven to 400°F. Toss the broccoli florets with 1 tsp of olive oil and spread on a baking sheet. Roast for 18-22 minutes, until tender and lightly browned.
- 2
In a medium saucepan, cook the quinoa according to package instructions.
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