Sheet Pan Roasted Vegetables with Fresh Herbs and Protein Boost

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

Sheet Pan Roasted Vegetables with Fresh Herbs and Protein Boost

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Fresh Herbs and Protein Boost

Savor a vibrant medley of colorful roasted vegetables enhanced with fresh herbs, featuring a protein boost from extra firm tofu and edamame, all lightly drizzled with a hint of olive oil. This dish delivers a delightful balance of tender-crisp veggies and hearty plant proteins, perfect for a nourishing meal any time of day.

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NUTRITION

454kcal
Protein
33.3g
Fat
19.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 cup shelled edamame (about 155g)

150 grams extra firm tofu

1 medium zucchini

1 medium red bell pepper

1 medium red onion

1 teaspoon extra virgin olive oil

2 garlic cloves

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Chop the zucchini, red bell pepper, and red onion into evenly sized pieces.

  • 4

    In a large bowl, combine the tofu, chopped vegetables, and shelled edamame.

  • 5

    Mince the garlic and add it along with the olive oil, rosemary, thyme, salt, and pepper to the bowl. Toss everything until well coated.

  • 6

    Spread the mixture evenly on a sheet pan, ensuring there's enough space for proper roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and edges lightly charred.

  • 8

    Remove from the oven, taste, and adjust seasonings if necessary. Serve warm and enjoy this protein-packed, herb-infused medley.

Sheet Pan Roasted Vegetables with Fresh Herbs and Protein Boost

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

Sheet Pan Roasted Vegetables with Fresh Herbs and Protein Boost

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Fresh Herbs and Protein Boost

Savor a vibrant medley of colorful roasted vegetables enhanced with fresh herbs, featuring a protein boost from extra firm tofu and edamame, all lightly drizzled with a hint of olive oil. This dish delivers a delightful balance of tender-crisp veggies and hearty plant proteins, perfect for a nourishing meal any time of day.

NUTRITION

454kcal
Protein
33.3g
Fat
19.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 cup shelled edamame (about 155g)

150 grams extra firm tofu

1 medium zucchini

1 medium red bell pepper

1 medium red onion

1 teaspoon extra virgin olive oil

2 garlic cloves

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Chop the zucchini, red bell pepper, and red onion into evenly sized pieces.

  • 4

    In a large bowl, combine the tofu, chopped vegetables, and shelled edamame.

  • 5

    Mince the garlic and add it along with the olive oil, rosemary, thyme, salt, and pepper to the bowl. Toss everything until well coated.

  • 6

    Spread the mixture evenly on a sheet pan, ensuring there's enough space for proper roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and edges lightly charred.

  • 8

    Remove from the oven, taste, and adjust seasonings if necessary. Serve warm and enjoy this protein-packed, herb-infused medley.