Crispy Herbed Tofu Steaks with Roasted Vegetables

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

Crispy Herbed Tofu Steaks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herbed Tofu Steaks with Roasted Vegetables

Savor a colorful, hearty dish featuring crispy, herb-infused tofu steaks paired with a medley of roasted vegetables, chickpeas, and quinoa that bring warmth and texture to every bite. The blend of aromatic herbs, a splash of lemon, and roasted chickpeas makes this dish vibrantly delicious and perfectly balanced for a satisfying meal.

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NUTRITION

642kcal
Protein
34.9g
Fat
28.3g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

0.5 cup roasted Chickpeas

0.5 cup cooked Quinoa

1 cup chopped Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess water, then cut into 1/2 inch thick steaks.

  • 2

    Preheat the oven to 400°F. In a small bowl, combine olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Marinate the tofu steaks in half of the herb mixture for 10-15 minutes.

  • 4

    Toss chopped broccoli, sliced carrot, and red bell pepper with the remaining herb mixture along with roasted chickpeas and cooked quinoa arranged around tofu on a baking sheet.

  • 5

    Roast everything in the oven for 20-25 minutes until the tofu is crisp on the edges and vegetables are tender.

  • 6

    Remove from oven, serve immediately, and enjoy the warm, herby flavors.

Crispy Herbed Tofu Steaks with Roasted Vegetables

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

Crispy Herbed Tofu Steaks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herbed Tofu Steaks with Roasted Vegetables

Savor a colorful, hearty dish featuring crispy, herb-infused tofu steaks paired with a medley of roasted vegetables, chickpeas, and quinoa that bring warmth and texture to every bite. The blend of aromatic herbs, a splash of lemon, and roasted chickpeas makes this dish vibrantly delicious and perfectly balanced for a satisfying meal.

NUTRITION

642kcal
Protein
34.9g
Fat
28.3g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

0.5 cup roasted Chickpeas

0.5 cup cooked Quinoa

1 cup chopped Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess water, then cut into 1/2 inch thick steaks.

  • 2

    Preheat the oven to 400°F. In a small bowl, combine olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Marinate the tofu steaks in half of the herb mixture for 10-15 minutes.

  • 4

    Toss chopped broccoli, sliced carrot, and red bell pepper with the remaining herb mixture along with roasted chickpeas and cooked quinoa arranged around tofu on a baking sheet.

  • 5

    Roast everything in the oven for 20-25 minutes until the tofu is crisp on the edges and vegetables are tender.

  • 6

    Remove from oven, serve immediately, and enjoy the warm, herby flavors.