Crispy Baked Tofu with Roasted Root Vegetables

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

Crispy Baked Tofu with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Root Vegetables

Enjoy a savory, hearty dish featuring crispy baked tofu paired with beautifully roasted carrots, parsnips, and beets. This meal delivers a delightful combination of textures and earthy flavors, enhanced by a tangy soy-garlic marinade and a light drizzle of olive oil for roasting. Perfectly balanced for a nourishing breakfast, lunch or dinner, it’s both satisfying and clean.

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NUTRITION

578kcal
Protein
38.2g
Fat
19.3g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

150g Carrot

150g Parsnip

100g Beet

0.5 tsp Olive Oil

1 tbsp Soy Sauce

0.5 tsp Garlic Powder

0.25 tsp Ginger Powder

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 2

    In a bowl, whisk together the soy sauce, garlic powder, and ginger powder. Toss the tofu cubes in the marinade until evenly coated. Let it sit for at least 15 minutes.

  • 3

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

  • 4

    Cut carrots, parsnips, and beets into evenly sized pieces. In a separate bowl, lightly toss the vegetables with 0.5 teaspoon olive oil, salt, and pepper if desired.

  • 5

    Spread the marinated tofu and vegetables evenly on the baking sheet, ensuring they have space for air circulation.

  • 6

    Bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve warm as a hearty breakfast, lunch, or dinner.

Crispy Baked Tofu with Roasted Root Vegetables

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

Crispy Baked Tofu with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Root Vegetables

Enjoy a savory, hearty dish featuring crispy baked tofu paired with beautifully roasted carrots, parsnips, and beets. This meal delivers a delightful combination of textures and earthy flavors, enhanced by a tangy soy-garlic marinade and a light drizzle of olive oil for roasting. Perfectly balanced for a nourishing breakfast, lunch or dinner, it’s both satisfying and clean.

NUTRITION

578kcal
Protein
38.2g
Fat
19.3g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

150g Carrot

150g Parsnip

100g Beet

0.5 tsp Olive Oil

1 tbsp Soy Sauce

0.5 tsp Garlic Powder

0.25 tsp Ginger Powder

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 2

    In a bowl, whisk together the soy sauce, garlic powder, and ginger powder. Toss the tofu cubes in the marinade until evenly coated. Let it sit for at least 15 minutes.

  • 3

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

  • 4

    Cut carrots, parsnips, and beets into evenly sized pieces. In a separate bowl, lightly toss the vegetables with 0.5 teaspoon olive oil, salt, and pepper if desired.

  • 5

    Spread the marinated tofu and vegetables evenly on the baking sheet, ensuring they have space for air circulation.

  • 6

    Bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve warm as a hearty breakfast, lunch, or dinner.