Sheet Pan Crispy Tofu and Roasted Broccoli with Peanut Sauce

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

Sheet Pan Crispy Tofu and Roasted Broccoli with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Roasted Broccoli with Peanut Sauce

Enjoy a vibrant dish featuring crispy roasted tofu, tender broccoli florets, and a creamy, nutty peanut sauce that ties everything together. The balance of textures and flavors makes this meal satisfying and energizing.

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NUTRITION

632kcal
Protein
45.9g
Fat
40.5g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

200g Broccoli

2 tbsp Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tbsp Fresh Lime Juice

1 tsp Fresh Ginger, grated

1 Garlic clove, minced

1 tsp Olive Oil

1 tsp Cornstarch

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Once drained, cut tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with olive oil, cornstarch, and a pinch of salt. Spread evenly on the sheet pan.

  • 4

    On the same or an additional baking sheet, arrange broccoli florets. Drizzle lightly with olive oil and season with salt and pepper.

  • 5

    Place both trays in the oven and roast for 25-30 minutes, turning the tofu halfway for even crispiness and checking broccoli for desired tenderness.

  • 6

    While roasting, prepare the peanut sauce by whisking together peanut butter, low-sodium soy sauce, lime juice, grated ginger, and minced garlic in a small bowl. If the sauce is too thick, add a tablespoon of warm water to loosen it.

  • 7

    Once the tofu is golden and crispy and broccoli is tender with some charred edges, remove from the oven.

  • 8

    Drizzle the peanut sauce over the tofu and broccoli or serve it on the side as a dip. Enjoy immediately!

Sheet Pan Crispy Tofu and Roasted Broccoli with Peanut Sauce

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

Sheet Pan Crispy Tofu and Roasted Broccoli with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Roasted Broccoli with Peanut Sauce

Enjoy a vibrant dish featuring crispy roasted tofu, tender broccoli florets, and a creamy, nutty peanut sauce that ties everything together. The balance of textures and flavors makes this meal satisfying and energizing.

NUTRITION

632kcal
Protein
45.9g
Fat
40.5g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

200g Broccoli

2 tbsp Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tbsp Fresh Lime Juice

1 tsp Fresh Ginger, grated

1 Garlic clove, minced

1 tsp Olive Oil

1 tsp Cornstarch

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Once drained, cut tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with olive oil, cornstarch, and a pinch of salt. Spread evenly on the sheet pan.

  • 4

    On the same or an additional baking sheet, arrange broccoli florets. Drizzle lightly with olive oil and season with salt and pepper.

  • 5

    Place both trays in the oven and roast for 25-30 minutes, turning the tofu halfway for even crispiness and checking broccoli for desired tenderness.

  • 6

    While roasting, prepare the peanut sauce by whisking together peanut butter, low-sodium soy sauce, lime juice, grated ginger, and minced garlic in a small bowl. If the sauce is too thick, add a tablespoon of warm water to loosen it.

  • 7

    Once the tofu is golden and crispy and broccoli is tender with some charred edges, remove from the oven.

  • 8

    Drizzle the peanut sauce over the tofu and broccoli or serve it on the side as a dip. Enjoy immediately!