Crispy Baked Tofu with Sautéed Spinach and Mushrooms

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

Crispy Baked Tofu with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Sautéed Spinach and Mushrooms

Enjoy a hearty, plant-based meal featuring crispy baked tofu seasoned with a blend of tangy lemon and smoky paprika, paired with tender sautéed spinach and earthy mushrooms. This dish delivers satisfying textures and vibrant flavors, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

489kcal
Protein
39.9g
Fat
33.1g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

100g White Button Mushrooms

150g Spinach

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with lemon juice, garlic powder, paprika, salt, and black pepper.

  • 4

    Place the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through, until the tofu is crispy on the edges.

  • 5

    While the tofu bakes, heat olive oil in a large skillet over medium heat.

  • 6

    Add sliced mushrooms and sauté for about 4-5 minutes until they begin to soften.

  • 7

    Add the spinach to the skillet and continue to cook, stirring, until the spinach is wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

  • 8

    Plate the crispy baked tofu alongside the sautéed spinach and mushrooms, and serve immediately.

Crispy Baked Tofu with Sautéed Spinach and Mushrooms

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

Crispy Baked Tofu with Sautéed Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Sautéed Spinach and Mushrooms

Enjoy a hearty, plant-based meal featuring crispy baked tofu seasoned with a blend of tangy lemon and smoky paprika, paired with tender sautéed spinach and earthy mushrooms. This dish delivers satisfying textures and vibrant flavors, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

489kcal
Protein
39.9g
Fat
33.1g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

100g White Button Mushrooms

150g Spinach

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with lemon juice, garlic powder, paprika, salt, and black pepper.

  • 4

    Place the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through, until the tofu is crispy on the edges.

  • 5

    While the tofu bakes, heat olive oil in a large skillet over medium heat.

  • 6

    Add sliced mushrooms and sauté for about 4-5 minutes until they begin to soften.

  • 7

    Add the spinach to the skillet and continue to cook, stirring, until the spinach is wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

  • 8

    Plate the crispy baked tofu alongside the sautéed spinach and mushrooms, and serve immediately.