Sticky Teriyaki Tofu with Roasted Vegetables

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

Sticky Teriyaki Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Tofu with Roasted Vegetables

Enjoy a vibrant dish featuring marinated, crispy tofu with a sticky teriyaki glaze, paired with protein-packed edamame and a medley of roasted vegetables. Each bite delivers a balance of sweet, savory, and roasted flavors, making it a satisfying option for any meal of the day.

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NUTRITION

570kcal
Protein
46.3g
Fat
22.9g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Shelled Edamame

100g Broccoli

100g Red Bell Pepper

50g Carrot

2 tbsp Teriyaki Sauce

0.5 tsp Sesame Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 tablespoon of teriyaki sauce until evenly coated.

  • 4

    On the baking sheet, arrange the tofu along with broccoli florets, sliced red bell pepper, and carrot pieces. Drizzle with sesame oil and drizzle the remaining teriyaki sauce over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking, until tofu is slightly crispy and vegetables are tender.

  • 6

    While the tofu and vegetables roast, briefly steam or microwave the shelled edamame until heated through.

  • 7

    Combine the roasted tofu and vegetables with the edamame. Toss gently to mix the flavors.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.

Sticky Teriyaki Tofu with Roasted Vegetables

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

Sticky Teriyaki Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Tofu with Roasted Vegetables

Enjoy a vibrant dish featuring marinated, crispy tofu with a sticky teriyaki glaze, paired with protein-packed edamame and a medley of roasted vegetables. Each bite delivers a balance of sweet, savory, and roasted flavors, making it a satisfying option for any meal of the day.

NUTRITION

570kcal
Protein
46.3g
Fat
22.9g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Shelled Edamame

100g Broccoli

100g Red Bell Pepper

50g Carrot

2 tbsp Teriyaki Sauce

0.5 tsp Sesame Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 tablespoon of teriyaki sauce until evenly coated.

  • 4

    On the baking sheet, arrange the tofu along with broccoli florets, sliced red bell pepper, and carrot pieces. Drizzle with sesame oil and drizzle the remaining teriyaki sauce over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking, until tofu is slightly crispy and vegetables are tender.

  • 6

    While the tofu and vegetables roast, briefly steam or microwave the shelled edamame until heated through.

  • 7

    Combine the roasted tofu and vegetables with the edamame. Toss gently to mix the flavors.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.