Healthy Layered Veggie Bake

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

Healthy Layered Veggie Bake

YOUR SOLIN GENERATED RECIPE

Healthy Layered Veggie Bake

A colorful, nutrient-packed layered veggie bake featuring firm tofu, tender eggplant, zucchini, bell pepper, tomato, quinoa, and a light sprinkle of part-skim mozzarella. This dish is baked to perfection, offering a satisfying interplay of flavors and textures perfect for a wholesome meal any time of day.

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NUTRITION

480kcal
Protein
35.5g
Fat
18.8g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

100g Eggplant

100g Zucchini

100g Red Bell Pepper

150g Tomato

1/2 cup Cooked Quinoa

1 ounce Part-Skim Mozzarella

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Press the tofu gently between paper towels to remove excess moisture. Slice it into thin slabs.

  • 3

    Slice eggplant, zucchini, red bell pepper, and tomato into even, thin rounds.

  • 4

    Layer the vegetables and tofu in the baking dish, starting with a base of tofu, followed by eggplant, zucchini, bell pepper, and tomato. Sprinkle the cooked quinoa evenly between the layers.

  • 5

    Finish with a light sprinkle of part-skim mozzarella cheese on top.

  • 6

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is slightly melted and the vegetables are tender.

  • 7

    Allow to cool for a few minutes before serving to let the layers set.

Healthy Layered Veggie Bake

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

Healthy Layered Veggie Bake

YOUR SOLIN GENERATED RECIPE

Healthy Layered Veggie Bake

A colorful, nutrient-packed layered veggie bake featuring firm tofu, tender eggplant, zucchini, bell pepper, tomato, quinoa, and a light sprinkle of part-skim mozzarella. This dish is baked to perfection, offering a satisfying interplay of flavors and textures perfect for a wholesome meal any time of day.

NUTRITION

480kcal
Protein
35.5g
Fat
18.8g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

100g Eggplant

100g Zucchini

100g Red Bell Pepper

150g Tomato

1/2 cup Cooked Quinoa

1 ounce Part-Skim Mozzarella

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

  • 2

    Press the tofu gently between paper towels to remove excess moisture. Slice it into thin slabs.

  • 3

    Slice eggplant, zucchini, red bell pepper, and tomato into even, thin rounds.

  • 4

    Layer the vegetables and tofu in the baking dish, starting with a base of tofu, followed by eggplant, zucchini, bell pepper, and tomato. Sprinkle the cooked quinoa evenly between the layers.

  • 5

    Finish with a light sprinkle of part-skim mozzarella cheese on top.

  • 6

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is slightly melted and the vegetables are tender.

  • 7

    Allow to cool for a few minutes before serving to let the layers set.