Maple-Roasted Root Vegetable Medley with Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Root Vegetable Medley with Tofu

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Tofu

Savor the warmth of autumn with this hearty roasted medley featuring caramelized root vegetables and crisp tofu, all kissed with a touch of maple syrup. The sweet, earthy flavors blend beautifully with aromatic herbs and a light olive oil drizzle, creating a balanced dish perfect for breakfast, lunch, or dinner.

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NUTRITION

629kcal
Protein
34.2g
Fat
26.6g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

1 block (300g) Firm Tofu

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1/2 Red Onion

1 tbsp Maple Syrup

1 tbsp Olive Oil

4 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess water. Once drained, cut the tofu into 1-inch cubes.

  • 3

    Peel the carrot, parsnip, and sweet potato. Cut them into uniformly sized chunks along with the red onion.

  • 4

    In a large bowl, combine the tofu and vegetables. Drizzle with olive oil and maple syrup, then add fresh thyme leaves by stripping them from the sprigs.

  • 5

    Season generously with salt and pepper, and toss well to coat all pieces evenly.

  • 6

    Spread the mixture in a single layer on the baking sheet.

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender with nicely caramelized edges.

  • 8

    Remove from the oven, adjust seasonings if needed, and serve warm.

Maple-Roasted Root Vegetable Medley with Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Root Vegetable Medley with Tofu

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Tofu

Savor the warmth of autumn with this hearty roasted medley featuring caramelized root vegetables and crisp tofu, all kissed with a touch of maple syrup. The sweet, earthy flavors blend beautifully with aromatic herbs and a light olive oil drizzle, creating a balanced dish perfect for breakfast, lunch, or dinner.

NUTRITION

629kcal
Protein
34.2g
Fat
26.6g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

1 block (300g) Firm Tofu

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1/2 Red Onion

1 tbsp Maple Syrup

1 tbsp Olive Oil

4 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess water. Once drained, cut the tofu into 1-inch cubes.

  • 3

    Peel the carrot, parsnip, and sweet potato. Cut them into uniformly sized chunks along with the red onion.

  • 4

    In a large bowl, combine the tofu and vegetables. Drizzle with olive oil and maple syrup, then add fresh thyme leaves by stripping them from the sprigs.

  • 5

    Season generously with salt and pepper, and toss well to coat all pieces evenly.

  • 6

    Spread the mixture in a single layer on the baking sheet.

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender with nicely caramelized edges.

  • 8

    Remove from the oven, adjust seasonings if needed, and serve warm.