Crispy Baked Tofu with Teriyaki Glaze and Roasted Vegetables

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

Crispy Baked Tofu with Teriyaki Glaze and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Teriyaki Glaze and Roasted Vegetables

Enjoy a satisfying plant-based dinner featuring crispy baked extra-firm tofu glazed in a tangy homemade teriyaki sauce, paired with a medley of roasted broccoli, red bell pepper, and zucchini. This dish delivers a balanced combination of protein and vitamins with a delightful crunch and savory sweetness.

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NUTRITION

504kcal
Protein
38.2g
Fat
21.5g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

100g Broccoli

100g Red Bell Pepper

100g Zucchini

1 Tbsp Low-Sodium Soy Sauce

1 tsp Maple Syrup

1 tsp Rice Vinegar

1 tsp Fresh Ginger, minced

1 Garlic Clove, minced

1 tsp Olive Oil

1 tsp Cornstarch

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PREPARATION

  • 1

    Press the tofu to remove excess water for at least 15 minutes, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 3

    In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, minced ginger, minced garlic, olive oil, and cornstarch to form the teriyaki glaze.

  • 4

    Gently toss the tofu cubes in half of the teriyaki glaze until well-coated.

  • 5

    Spread the tofu on the prepared baking sheet and bake for 25-30 minutes, turning halfway through until the edges are crispy and golden.

  • 6

    While the tofu bakes, chop the broccoli, red bell pepper, and zucchini into roughly equal-sized pieces. Place them in a mixing bowl and toss with any remaining glaze.

  • 7

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

  • 8

    Once both tofu and vegetables are done, plate them together and drizzle with any remaining glaze if desired. Serve warm and enjoy.

Crispy Baked Tofu with Teriyaki Glaze and Roasted Vegetables

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

Crispy Baked Tofu with Teriyaki Glaze and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Teriyaki Glaze and Roasted Vegetables

Enjoy a satisfying plant-based dinner featuring crispy baked extra-firm tofu glazed in a tangy homemade teriyaki sauce, paired with a medley of roasted broccoli, red bell pepper, and zucchini. This dish delivers a balanced combination of protein and vitamins with a delightful crunch and savory sweetness.

NUTRITION

504kcal
Protein
38.2g
Fat
21.5g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

100g Broccoli

100g Red Bell Pepper

100g Zucchini

1 Tbsp Low-Sodium Soy Sauce

1 tsp Maple Syrup

1 tsp Rice Vinegar

1 tsp Fresh Ginger, minced

1 Garlic Clove, minced

1 tsp Olive Oil

1 tsp Cornstarch

PREPARATION

  • 1

    Press the tofu to remove excess water for at least 15 minutes, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 3

    In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, minced ginger, minced garlic, olive oil, and cornstarch to form the teriyaki glaze.

  • 4

    Gently toss the tofu cubes in half of the teriyaki glaze until well-coated.

  • 5

    Spread the tofu on the prepared baking sheet and bake for 25-30 minutes, turning halfway through until the edges are crispy and golden.

  • 6

    While the tofu bakes, chop the broccoli, red bell pepper, and zucchini into roughly equal-sized pieces. Place them in a mixing bowl and toss with any remaining glaze.

  • 7

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

  • 8

    Once both tofu and vegetables are done, plate them together and drizzle with any remaining glaze if desired. Serve warm and enjoy.