Crispy Tofu with Herb-Roasted Root Vegetables

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

Crispy Tofu with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Herb-Roasted Root Vegetables

Enjoy a satisfying bowl of crispy tofu paired with a medley of herb-roasted root vegetables. The tofu is seasoned and baked until delightfully crisp, while a vibrant mix of carrots, parsnips, and turnips is roasted with fresh rosemary, thyme, and garlic. This dish provides a hearty balance of protein and wholesome carbs, making it perfect for a nourishing meal any time of day.

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NUTRITION

571kcal
Protein
34.9g
Fat
34.5g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 425°F (220°C).

  • 3

    Peel and chop the carrot, parsnip, and turnip into evenly sized chunks.

  • 4

    In a bowl, combine the chopped vegetables with olive oil, fresh rosemary, fresh thyme, minced garlic, salt, and pepper. Toss until vegetables are well coated.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper. Place the tofu cubes on a separate lightly oiled baking tray.

  • 6

    Roast the vegetables in the oven for about 25-30 minutes or until tender and lightly caramelized. Simultaneously, bake the tofu for 20-25 minutes, flipping halfway, until edges are crispy.

  • 7

    Once both the vegetables and tofu are done, plate them together and serve warm.

Crispy Tofu with Herb-Roasted Root Vegetables

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

Crispy Tofu with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Herb-Roasted Root Vegetables

Enjoy a satisfying bowl of crispy tofu paired with a medley of herb-roasted root vegetables. The tofu is seasoned and baked until delightfully crisp, while a vibrant mix of carrots, parsnips, and turnips is roasted with fresh rosemary, thyme, and garlic. This dish provides a hearty balance of protein and wholesome carbs, making it perfect for a nourishing meal any time of day.

NUTRITION

571kcal
Protein
34.9g
Fat
34.5g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 425°F (220°C).

  • 3

    Peel and chop the carrot, parsnip, and turnip into evenly sized chunks.

  • 4

    In a bowl, combine the chopped vegetables with olive oil, fresh rosemary, fresh thyme, minced garlic, salt, and pepper. Toss until vegetables are well coated.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper. Place the tofu cubes on a separate lightly oiled baking tray.

  • 6

    Roast the vegetables in the oven for about 25-30 minutes or until tender and lightly caramelized. Simultaneously, bake the tofu for 20-25 minutes, flipping halfway, until edges are crispy.

  • 7

    Once both the vegetables and tofu are done, plate them together and serve warm.