Braised Garden Vegetables with Fresh Herbs

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

Braised Garden Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Braised Garden Vegetables with Fresh Herbs

Enjoy a hearty, vegetable-forward dish featuring tender chickpeas and extra-firm tofu braised with a colorful medley of garden vegetables. Infused with aromatic fresh herbs and a splash of olive oil, this dish offers a burst of flavor in every bite, perfect for a nourishing meal at any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

579kcal
Protein
35.8g
Fat
21.1g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, cooked (164g)

150 grams Extra-Firm Tofu

2 teaspoons Olive Oil (10g)

1/2 medium Zucchini (~100g)

1 medium Red Bell Pepper (119g)

1 small Onion (70g)

1 clove Garlic (3g)

1 cup Fresh Spinach (30g)

1/4 cup Fresh Mixed Herbs (15g)

1/2 cup Vegetable Broth (120g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

  • 2

    Add the chopped onion and minced garlic, and sauté until they become softened and fragrant, about 2-3 minutes.

  • 3

    Cube the extra-firm tofu and add it to the pan. Allow it to lightly brown on all sides for about 5 minutes.

  • 4

    Add the chickpeas, sliced zucchini, and chopped red bell pepper to the skillet. Stir to combine with the tofu and aromatics.

  • 5

    Pour in the vegetable broth and add the fresh herbs. Bring the mixture to a gentle simmer.

  • 6

    Cover the pan and let the vegetables braise for 8-10 minutes, stirring occasionally, until they are tender but still hold some texture.

  • 7

    Stir in the fresh spinach and cook for an additional 2 minutes, just until the spinach wilts.

  • 8

    Season with salt and pepper to taste, and adjust herbs if needed.

  • 9

    Serve warm, enjoying the comforting blend of braised vegetables and protein-packed tofu and chickpeas.

Braised Garden Vegetables with Fresh Herbs

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

Braised Garden Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Braised Garden Vegetables with Fresh Herbs

Enjoy a hearty, vegetable-forward dish featuring tender chickpeas and extra-firm tofu braised with a colorful medley of garden vegetables. Infused with aromatic fresh herbs and a splash of olive oil, this dish offers a burst of flavor in every bite, perfect for a nourishing meal at any time of day.

NUTRITION

579kcal
Protein
35.8g
Fat
21.1g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, cooked (164g)

150 grams Extra-Firm Tofu

2 teaspoons Olive Oil (10g)

1/2 medium Zucchini (~100g)

1 medium Red Bell Pepper (119g)

1 small Onion (70g)

1 clove Garlic (3g)

1 cup Fresh Spinach (30g)

1/4 cup Fresh Mixed Herbs (15g)

1/2 cup Vegetable Broth (120g)

PREPARATION

  • 1

    Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

  • 2

    Add the chopped onion and minced garlic, and sauté until they become softened and fragrant, about 2-3 minutes.

  • 3

    Cube the extra-firm tofu and add it to the pan. Allow it to lightly brown on all sides for about 5 minutes.

  • 4

    Add the chickpeas, sliced zucchini, and chopped red bell pepper to the skillet. Stir to combine with the tofu and aromatics.

  • 5

    Pour in the vegetable broth and add the fresh herbs. Bring the mixture to a gentle simmer.

  • 6

    Cover the pan and let the vegetables braise for 8-10 minutes, stirring occasionally, until they are tender but still hold some texture.

  • 7

    Stir in the fresh spinach and cook for an additional 2 minutes, just until the spinach wilts.

  • 8

    Season with salt and pepper to taste, and adjust herbs if needed.

  • 9

    Serve warm, enjoying the comforting blend of braised vegetables and protein-packed tofu and chickpeas.