Tender Braised Garden Vegetables with Fresh Herbs

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

Tender Braised Garden Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Tender Braised Garden Vegetables with Fresh Herbs

Savor the rustic charm of tender braised vegetables infused with fresh herbs and enhanced with hearty tofu and chickpeas. This colorful medley of garden vegetables is gently braised in a light touch of olive oil and aromatic herbs, offering a vibrant, warming dish that’s as wholesome as it is comforting.

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NUTRITION

585kcal
Protein
38.8g
Fat
18.8g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

240 grams Firm Tofu

150 grams Chickpeas

1 medium Carrot (61g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Cherry Tomatoes (149g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Press the tofu briefly to remove excess water and cut it into cubes.

  • 2

    Heat a teaspoon of olive oil in a large, deep pan over medium heat.

  • 3

    Add the cubed tofu and gently sauté for 3-4 minutes until lightly browned on all sides.

  • 4

    Mix in the chickpeas, diced carrot, sliced zucchini, and chopped red bell pepper, stirring to combine.

  • 5

    Pour in a splash of water (or vegetable broth if desired) to help create a bit of steam, then cover the pan and allow the vegetables to braise for about 8-10 minutes until they are tender but still hold their shape.

  • 6

    Add the cherry tomatoes and spinach, stirring gently so they just begin to wilt.

  • 7

    Sprinkle in the mixed fresh herbs and adjust seasoning with salt and pepper if desired.

  • 8

    Let the dish sit for a couple more minutes off the heat to meld the flavors, then serve warm.

Tender Braised Garden Vegetables with Fresh Herbs

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

Tender Braised Garden Vegetables with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Tender Braised Garden Vegetables with Fresh Herbs

Savor the rustic charm of tender braised vegetables infused with fresh herbs and enhanced with hearty tofu and chickpeas. This colorful medley of garden vegetables is gently braised in a light touch of olive oil and aromatic herbs, offering a vibrant, warming dish that’s as wholesome as it is comforting.

NUTRITION

585kcal
Protein
38.8g
Fat
18.8g
Carbs
74.2g

SERVINGS

1 serving

INGREDIENTS

240 grams Firm Tofu

150 grams Chickpeas

1 medium Carrot (61g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Cherry Tomatoes (149g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Press the tofu briefly to remove excess water and cut it into cubes.

  • 2

    Heat a teaspoon of olive oil in a large, deep pan over medium heat.

  • 3

    Add the cubed tofu and gently sauté for 3-4 minutes until lightly browned on all sides.

  • 4

    Mix in the chickpeas, diced carrot, sliced zucchini, and chopped red bell pepper, stirring to combine.

  • 5

    Pour in a splash of water (or vegetable broth if desired) to help create a bit of steam, then cover the pan and allow the vegetables to braise for about 8-10 minutes until they are tender but still hold their shape.

  • 6

    Add the cherry tomatoes and spinach, stirring gently so they just begin to wilt.

  • 7

    Sprinkle in the mixed fresh herbs and adjust seasoning with salt and pepper if desired.

  • 8

    Let the dish sit for a couple more minutes off the heat to meld the flavors, then serve warm.