Crispy Peanut Tofu with Roasted Vegetables

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

Crispy Peanut Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Vegetables

Enjoy a vibrant dish featuring crispy, pan-fried firm tofu and crunchy roasted vegetables, finished with a subtle peanut flavor and a splash of savory soy sauce. This meal offers a delightful balance of textures and flavors, perfect for a nourishing dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

568kcal
Protein
39.2g
Fat
32.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

0.5 cup Shelled Edamame (78g)

0.25 cup Raw Peanuts (36g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1 tbsp Low-Sodium Soy Sauce

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 2

    Preheat the oven to 400°F. Toss broccoli florets, sliced red bell pepper, and carrot rounds with a light spray of cooking oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them in the oven for about 20 minutes, until tender and slightly charred.

  • 4

    While the vegetables roast, heat a non-stick pan over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy.

  • 5

    In a small bowl, lightly crush the raw peanuts to maintain some crunch. Once the tofu is crispy, remove the pan from heat and toss tofu with the crushed peanuts and soy sauce to coat evenly.

  • 6

    Add the shelled edamame to the pan with tofu, gently stirring to combine.

  • 7

    Plate the roasted vegetables and top with the crispy peanut tofu and edamame mixture. Serve warm and enjoy.

Crispy Peanut Tofu with Roasted Vegetables

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

Crispy Peanut Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Peanut Tofu with Roasted Vegetables

Enjoy a vibrant dish featuring crispy, pan-fried firm tofu and crunchy roasted vegetables, finished with a subtle peanut flavor and a splash of savory soy sauce. This meal offers a delightful balance of textures and flavors, perfect for a nourishing dinner.

NUTRITION

568kcal
Protein
39.2g
Fat
32.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

0.5 cup Shelled Edamame (78g)

0.25 cup Raw Peanuts (36g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 2

    Preheat the oven to 400°F. Toss broccoli florets, sliced red bell pepper, and carrot rounds with a light spray of cooking oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them in the oven for about 20 minutes, until tender and slightly charred.

  • 4

    While the vegetables roast, heat a non-stick pan over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy.

  • 5

    In a small bowl, lightly crush the raw peanuts to maintain some crunch. Once the tofu is crispy, remove the pan from heat and toss tofu with the crushed peanuts and soy sauce to coat evenly.

  • 6

    Add the shelled edamame to the pan with tofu, gently stirring to combine.

  • 7

    Plate the roasted vegetables and top with the crispy peanut tofu and edamame mixture. Serve warm and enjoy.