Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Savor a vibrant mix of crispy roasted vegetables, succulent baked tofu, and a burst of tangy crumbled feta topped with hemp seeds, all served over a warm whole wheat flatbread. This flatbread offers a delightful balance of textures and rich, roasted flavors perfect for breakfast, lunch, or dinner.

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NUTRITION

538kcal
Protein
31.5g
Fat
22.7g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

100g Red Bell Pepper, sliced

100g Zucchini, sliced

50g Red Onion, sliced

150g Baked Tofu, cubed

1/4 cup Crumbled Feta Cheese (28g)

15g Hemp Seeds

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring once halfway through.

  • 4

    While the vegetables roast, press the tofu to remove excess water, cut it into cubes, and season lightly with salt, pepper, and a pinch of paprika.

  • 5

    Spread the tofu cubes on a separate lined baking sheet and bake in the oven for about 20 minutes until the edges turn crispy.

  • 6

    Warm the whole wheat flatbread in a pan or the oven for a few minutes until soft and pliable.

  • 7

    Assemble the flatbread by layering the roasted vegetables evenly over the flatbread, followed by the baked tofu cubes.

  • 8

    Sprinkle the crumbled feta cheese and hemp seeds evenly on top.

  • 9

    Drizzle with a little extra virgin olive oil if desired, slice, and serve immediately.

Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Savor a vibrant mix of crispy roasted vegetables, succulent baked tofu, and a burst of tangy crumbled feta topped with hemp seeds, all served over a warm whole wheat flatbread. This flatbread offers a delightful balance of textures and rich, roasted flavors perfect for breakfast, lunch, or dinner.

NUTRITION

538kcal
Protein
31.5g
Fat
22.7g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

100g Red Bell Pepper, sliced

100g Zucchini, sliced

50g Red Onion, sliced

150g Baked Tofu, cubed

1/4 cup Crumbled Feta Cheese (28g)

15g Hemp Seeds

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring once halfway through.

  • 4

    While the vegetables roast, press the tofu to remove excess water, cut it into cubes, and season lightly with salt, pepper, and a pinch of paprika.

  • 5

    Spread the tofu cubes on a separate lined baking sheet and bake in the oven for about 20 minutes until the edges turn crispy.

  • 6

    Warm the whole wheat flatbread in a pan or the oven for a few minutes until soft and pliable.

  • 7

    Assemble the flatbread by layering the roasted vegetables evenly over the flatbread, followed by the baked tofu cubes.

  • 8

    Sprinkle the crumbled feta cheese and hemp seeds evenly on top.

  • 9

    Drizzle with a little extra virgin olive oil if desired, slice, and serve immediately.