Roasted Vegetable Flatbread

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

Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread

Enjoy a savory and satisfying flatbread topped with oven-roasted seasonal vegetables, marinated tofu, and a sprinkle of nutritional yeast. This versatile dish offers a delightful mix of textures and flavors, from the crisp roasted vegetables to the warm, spiced tofu, all layered over a hearty whole wheat flatbread.

Try 7 days free, then $12.99 / mo.

NUTRITION

565kcal
Protein
33g
Fat
19.5g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

5 oz Firm Tofu (141g)

1/3 cup Cooked Chickpeas (55g)

1/2 tbsp Olive Oil (7g)

1 cup Mixed Vegetables (100g)

2 tbsp Nutritional Yeast (16g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Drain and press the firm tofu, then cut into cubes. Toss the tofu with half of the olive oil, salt, pepper, and any preferred herbs.

  • 3

    Combine the mixed vegetables (red bell pepper, zucchini, red onion) in a bowl. Drizzle with the remaining olive oil and season with salt and pepper.

  • 4

    Spread the tofu cubes, vegetables, and chickpeas evenly on a baking sheet. Roast in the oven for 20-25 minutes, or until the tofu edges are golden and the vegetables are tender.

  • 5

    Meanwhile, warm the whole wheat flatbread in a dry skillet over medium heat or in the oven for a few minutes until pliable.

  • 6

    Once roasted, remove the tofu, vegetables, and chickpeas from the oven.

  • 7

    Sprinkle the nutritional yeast evenly over the warm flatbread, then layer the roasted tofu, vegetables, and chickpeas on top.

  • 8

    Serve immediately and enjoy your nutrient-packed Roasted Vegetable Flatbread.

Roasted Vegetable Flatbread

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

Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread

Enjoy a savory and satisfying flatbread topped with oven-roasted seasonal vegetables, marinated tofu, and a sprinkle of nutritional yeast. This versatile dish offers a delightful mix of textures and flavors, from the crisp roasted vegetables to the warm, spiced tofu, all layered over a hearty whole wheat flatbread.

NUTRITION

565kcal
Protein
33g
Fat
19.5g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

5 oz Firm Tofu (141g)

1/3 cup Cooked Chickpeas (55g)

1/2 tbsp Olive Oil (7g)

1 cup Mixed Vegetables (100g)

2 tbsp Nutritional Yeast (16g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Drain and press the firm tofu, then cut into cubes. Toss the tofu with half of the olive oil, salt, pepper, and any preferred herbs.

  • 3

    Combine the mixed vegetables (red bell pepper, zucchini, red onion) in a bowl. Drizzle with the remaining olive oil and season with salt and pepper.

  • 4

    Spread the tofu cubes, vegetables, and chickpeas evenly on a baking sheet. Roast in the oven for 20-25 minutes, or until the tofu edges are golden and the vegetables are tender.

  • 5

    Meanwhile, warm the whole wheat flatbread in a dry skillet over medium heat or in the oven for a few minutes until pliable.

  • 6

    Once roasted, remove the tofu, vegetables, and chickpeas from the oven.

  • 7

    Sprinkle the nutritional yeast evenly over the warm flatbread, then layer the roasted tofu, vegetables, and chickpeas on top.

  • 8

    Serve immediately and enjoy your nutrient-packed Roasted Vegetable Flatbread.