Crispy Tofu and Roasted Potatoes with Sautéed Greens

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

Crispy Tofu and Roasted Potatoes with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Potatoes with Sautéed Greens

Enjoy a satisfying plate of crispy tofu cubes paired with golden roasted baby potatoes and a vibrant mix of sautéed greens. This wholesome dish balances textures and flavors, offering a crunchy exterior on the tofu, tender roasted potatoes, and lightly garlicky greens for a nutritious and tasty meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

562kcal
Protein
37.4g
Fat
34.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

150g Baby Potatoes

2 cups Mixed Greens (Kale & Spinach)

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

Optional fresh Herbs (Thyme or Rosemary)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Dice the baby potatoes into bite-sized pieces. Toss them with half of the olive oil, salt, pepper, and optional herbs. Spread on a baking tray and roast for about 25-30 minutes until golden and tender.

  • 3

    While the potatoes roast, drain the tofu and press it gently to remove excess moisture. Cut the tofu into cubes.

  • 4

    In a non-stick pan, heat the remaining olive oil over medium heat. Add the tofu cubes and sauté, stirring occasionally, until all sides are crispy and lightly golden. Season with salt and pepper.

  • 5

    In another pan, add the minced garlic to a splash of water or a light drizzle of olive oil and sauté briefly until fragrant. Add the mixed greens and cook until just wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

  • 6

    Plate the crispy tofu, roasted potatoes, and sautéed greens together. Serve immediately for a balanced, flavorful meal.

Crispy Tofu and Roasted Potatoes with Sautéed Greens

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

Crispy Tofu and Roasted Potatoes with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Potatoes with Sautéed Greens

Enjoy a satisfying plate of crispy tofu cubes paired with golden roasted baby potatoes and a vibrant mix of sautéed greens. This wholesome dish balances textures and flavors, offering a crunchy exterior on the tofu, tender roasted potatoes, and lightly garlicky greens for a nutritious and tasty meal.

NUTRITION

562kcal
Protein
37.4g
Fat
34.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

150g Baby Potatoes

2 cups Mixed Greens (Kale & Spinach)

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

Optional fresh Herbs (Thyme or Rosemary)

PREPARATION

  • 1

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

  • 2

    Dice the baby potatoes into bite-sized pieces. Toss them with half of the olive oil, salt, pepper, and optional herbs. Spread on a baking tray and roast for about 25-30 minutes until golden and tender.

  • 3

    While the potatoes roast, drain the tofu and press it gently to remove excess moisture. Cut the tofu into cubes.

  • 4

    In a non-stick pan, heat the remaining olive oil over medium heat. Add the tofu cubes and sauté, stirring occasionally, until all sides are crispy and lightly golden. Season with salt and pepper.

  • 5

    In another pan, add the minced garlic to a splash of water or a light drizzle of olive oil and sauté briefly until fragrant. Add the mixed greens and cook until just wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

  • 6

    Plate the crispy tofu, roasted potatoes, and sautéed greens together. Serve immediately for a balanced, flavorful meal.