Baked Tofu and Eggplant with Creamy Yogurt Herb Sauce

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

Baked Tofu and Eggplant with Creamy Yogurt Herb Sauce

YOUR SOLIN GENERATED RECIPE

Baked Tofu and Eggplant with Creamy Yogurt Herb Sauce

Enjoy a lightly spiced, vegetarian dinner featuring crispy baked tofu and tender roasted eggplant paired with a refreshing creamy herb sauce enriched with Greek yogurt and red lentils. This dish balances robust flavors with a smooth, tangy finish that's as nutritious as it is satisfying.

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NUTRITION

479kcal
Protein
44.7g
Fat
19g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Eggplant (200g)

150g Nonfat Greek Yogurt

50g Cooked Red Lentils

1 tsp Olive Oil

2 tbsp Fresh Parsley

2 tbsp Fresh Mint

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1/2-inch thick slices or cubes.

  • 3

    Slice the eggplant into 1/2-inch rounds. Lightly brush both tofu and eggplant slices with olive oil and season with garlic powder, salt, and pepper.

  • 4

    Arrange tofu and eggplant on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through until edges are crisp and golden.

  • 5

    While the tofu and eggplant are baking, prepare the creamy herb sauce. In a small bowl, combine the nonfat Greek yogurt and cooked red lentils. Finely chop the fresh parsley and mint and add to the bowl.

  • 6

    Stir in the lemon juice and adjust the seasoning with salt and pepper. Mix until the sauce is smooth with a few lentil textures for extra body.

  • 7

    Once baked, plate the tofu and eggplant and drizzle generously with the creamy yogurt herb sauce. Serve immediately and enjoy!

Baked Tofu and Eggplant with Creamy Yogurt Herb Sauce

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

Baked Tofu and Eggplant with Creamy Yogurt Herb Sauce

YOUR SOLIN GENERATED RECIPE

Baked Tofu and Eggplant with Creamy Yogurt Herb Sauce

Enjoy a lightly spiced, vegetarian dinner featuring crispy baked tofu and tender roasted eggplant paired with a refreshing creamy herb sauce enriched with Greek yogurt and red lentils. This dish balances robust flavors with a smooth, tangy finish that's as nutritious as it is satisfying.

NUTRITION

479kcal
Protein
44.7g
Fat
19g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Eggplant (200g)

150g Nonfat Greek Yogurt

50g Cooked Red Lentils

1 tsp Olive Oil

2 tbsp Fresh Parsley

2 tbsp Fresh Mint

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1/2-inch thick slices or cubes.

  • 3

    Slice the eggplant into 1/2-inch rounds. Lightly brush both tofu and eggplant slices with olive oil and season with garlic powder, salt, and pepper.

  • 4

    Arrange tofu and eggplant on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through until edges are crisp and golden.

  • 5

    While the tofu and eggplant are baking, prepare the creamy herb sauce. In a small bowl, combine the nonfat Greek yogurt and cooked red lentils. Finely chop the fresh parsley and mint and add to the bowl.

  • 6

    Stir in the lemon juice and adjust the seasoning with salt and pepper. Mix until the sauce is smooth with a few lentil textures for extra body.

  • 7

    Once baked, plate the tofu and eggplant and drizzle generously with the creamy yogurt herb sauce. Serve immediately and enjoy!