Crispy Tofu with Roasted Vegetables and Peanut Dressing

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

Crispy Tofu with Roasted Vegetables and Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Vegetables and Peanut Dressing

Savor a hearty bowl of crispy tofu paired with a medley of roasted vegetables and enhanced with a rich, slightly tangy peanut dressing. This dish delivers a satisfying crunch from the baked tofu and vibrant, caramelized flavors from the vegetables, all tied together by a luscious, nutty dressing that elevates every bite.

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NUTRITION

566kcal
Protein
40.5g
Fat
31.8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shelled Edamame

100g Broccoli

100g Red Bell Pepper

50g Carrot

2 tbsp Peanut Butter

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a small bowl, gently toss the tofu cubes with the low sodium soy sauce to ensure even coating.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds. Toss the vegetables along with the shelled edamame (ensure they are drained if pre-cooked) on the baking sheet. Optionally, you can drizzle a minimal amount of water or a light mist of oil if desired.

  • 4

    Place both the tofu and vegetables in the preheated oven. Roast for 25-30 minutes, stirring once halfway through, until the tofu obtains a crispy exterior and the vegetables become tender and slightly caramelized.

  • 5

    While the tofu and vegetables are roasting, prepare the peanut dressing. In a small bowl, combine the peanut butter, rice vinegar, and 1-2 teaspoons of water to thin the sauce to your desired consistency. Mix well until smooth.

  • 6

    Once roasted, remove the tofu and vegetables from the oven. Arrange them on a plate and drizzle the peanut dressing generously over the top. Serve warm and enjoy the blend of crispy textures with the nutty, tangy dressing.

Crispy Tofu with Roasted Vegetables and Peanut Dressing

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

Crispy Tofu with Roasted Vegetables and Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Vegetables and Peanut Dressing

Savor a hearty bowl of crispy tofu paired with a medley of roasted vegetables and enhanced with a rich, slightly tangy peanut dressing. This dish delivers a satisfying crunch from the baked tofu and vibrant, caramelized flavors from the vegetables, all tied together by a luscious, nutty dressing that elevates every bite.

NUTRITION

566kcal
Protein
40.5g
Fat
31.8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shelled Edamame

100g Broccoli

100g Red Bell Pepper

50g Carrot

2 tbsp Peanut Butter

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a small bowl, gently toss the tofu cubes with the low sodium soy sauce to ensure even coating.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds. Toss the vegetables along with the shelled edamame (ensure they are drained if pre-cooked) on the baking sheet. Optionally, you can drizzle a minimal amount of water or a light mist of oil if desired.

  • 4

    Place both the tofu and vegetables in the preheated oven. Roast for 25-30 minutes, stirring once halfway through, until the tofu obtains a crispy exterior and the vegetables become tender and slightly caramelized.

  • 5

    While the tofu and vegetables are roasting, prepare the peanut dressing. In a small bowl, combine the peanut butter, rice vinegar, and 1-2 teaspoons of water to thin the sauce to your desired consistency. Mix well until smooth.

  • 6

    Once roasted, remove the tofu and vegetables from the oven. Arrange them on a plate and drizzle the peanut dressing generously over the top. Serve warm and enjoy the blend of crispy textures with the nutty, tangy dressing.