Crispy Tofu with Roasted Vegetables and Creamy Peanut Dressing

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

Crispy Tofu with Roasted Vegetables and Creamy Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Vegetables and Creamy Peanut Dressing

Enjoy a colorful plate of crispy tofu paired with roasted vegetables and a luscious creamy peanut dressing. This balanced dish features perfectly seasoned tofu cubes, tender roasted broccoli, carrots, and red bell pepper, all brought together by a tangy and nutty dressing that elevates every bite.

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NUTRITION

510kcal
Protein
34.4g
Fat
29.2g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 tbsp Cornstarch

100g Broccoli

1 medium Carrot

1 Red Bell Pepper (≈75g)

1.5 tbsp Peanut Butter

1 tsp Lime Juice

1 clove Garlic

1 tbsp Water

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture. Once drained, cut into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. In a bowl, toss broccoli florets, sliced carrot, and chopped red bell pepper with 2 teaspoons of olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Place the tofu cubes in a separate bowl and gently toss with cornstarch, salt, and pepper until evenly coated.

  • 5

    Heat a non-stick skillet over medium heat and add a light drizzle of olive oil. Sauté the tofu cubes for about 5-7 minutes on each side until they become golden and crispy.

  • 6

    For the dressing, combine peanut butter, lime juice, minced garlic, and water in a small bowl. Whisk until smooth and creamy; adjust the consistency with a bit more water if necessary.

  • 7

    Plate the roasted vegetables alongside the crispy tofu and drizzle the creamy peanut dressing over the top or serve it on the side for dipping.

Crispy Tofu with Roasted Vegetables and Creamy Peanut Dressing

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

Crispy Tofu with Roasted Vegetables and Creamy Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Vegetables and Creamy Peanut Dressing

Enjoy a colorful plate of crispy tofu paired with roasted vegetables and a luscious creamy peanut dressing. This balanced dish features perfectly seasoned tofu cubes, tender roasted broccoli, carrots, and red bell pepper, all brought together by a tangy and nutty dressing that elevates every bite.

NUTRITION

510kcal
Protein
34.4g
Fat
29.2g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 tbsp Cornstarch

100g Broccoli

1 medium Carrot

1 Red Bell Pepper (≈75g)

1.5 tbsp Peanut Butter

1 tsp Lime Juice

1 clove Garlic

1 tbsp Water

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture. Once drained, cut into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. In a bowl, toss broccoli florets, sliced carrot, and chopped red bell pepper with 2 teaspoons of olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Place the tofu cubes in a separate bowl and gently toss with cornstarch, salt, and pepper until evenly coated.

  • 5

    Heat a non-stick skillet over medium heat and add a light drizzle of olive oil. Sauté the tofu cubes for about 5-7 minutes on each side until they become golden and crispy.

  • 6

    For the dressing, combine peanut butter, lime juice, minced garlic, and water in a small bowl. Whisk until smooth and creamy; adjust the consistency with a bit more water if necessary.

  • 7

    Plate the roasted vegetables alongside the crispy tofu and drizzle the creamy peanut dressing over the top or serve it on the side for dipping.