Grilled Tofu and Roasted Vegetable Salad

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

Grilled Tofu and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Roasted Vegetable Salad

Enjoy a vibrant, protein-packed salad featuring perfectly grilled extra firm tofu paired with a medley of roasted bell pepper, zucchini, and red onion, all tossed in a tangy nonfat Greek yogurt dressing enhanced with a hint of olive oil and fresh lemon. This refreshing dish balances lean protein with crisp, colorful vegetables for a light, satisfying lunch.

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NUTRITION

314kcal
Protein
33.1g
Fat
11.2g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

150g Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

150g Nonfat Greek Yogurt

1 large Egg White

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Salt & Pepper, to taste

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PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture. Cut the tofu into 1/2-inch thick slices.

  • 2

    Preheat a grill pan over medium-high heat. Lightly brush the tofu slices with olive oil and season with salt, pepper, and garlic powder.

  • 3

    Grill the tofu for about 3-4 minutes on each side until grill marks appear and the tofu is heated through.

  • 4

    Meanwhile, preheat your oven to 400°F (200°C). Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and egg white until smooth, creating a light, tangy dressing.

  • 7

    Combine the grilled tofu and roasted vegetables on a plate. Drizzle with the yogurt dressing and toss gently to coat evenly.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed lunch.

Grilled Tofu and Roasted Vegetable Salad

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

Grilled Tofu and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Roasted Vegetable Salad

Enjoy a vibrant, protein-packed salad featuring perfectly grilled extra firm tofu paired with a medley of roasted bell pepper, zucchini, and red onion, all tossed in a tangy nonfat Greek yogurt dressing enhanced with a hint of olive oil and fresh lemon. This refreshing dish balances lean protein with crisp, colorful vegetables for a light, satisfying lunch.

NUTRITION

314kcal
Protein
33.1g
Fat
11.2g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

150g Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

150g Nonfat Greek Yogurt

1 large Egg White

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Salt & Pepper, to taste

PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture. Cut the tofu into 1/2-inch thick slices.

  • 2

    Preheat a grill pan over medium-high heat. Lightly brush the tofu slices with olive oil and season with salt, pepper, and garlic powder.

  • 3

    Grill the tofu for about 3-4 minutes on each side until grill marks appear and the tofu is heated through.

  • 4

    Meanwhile, preheat your oven to 400°F (200°C). Toss the mixed vegetables with a small drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and egg white until smooth, creating a light, tangy dressing.

  • 7

    Combine the grilled tofu and roasted vegetables on a plate. Drizzle with the yogurt dressing and toss gently to coat evenly.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed lunch.