Crispy Baked Peanut Tofu with Roasted Broccoli

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

Crispy Baked Peanut Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Peanut Tofu with Roasted Broccoli

Enjoy a vibrant combination of crispy baked tofu coated in a tangy-sweet peanut sauce paired with perfectly roasted broccoli. This plant-based dish delivers a satisfying crunch and balanced flavors that will delight your tastebuds while keeping your meal light and nutritious.

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NUTRITION

564kcal
Protein
43.2g
Fat
31.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

200g Broccoli Florets

2 tbsp Peanut Butter

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Maple Syrup

1 clove Garlic

1 tbsp Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a bowl, combine the peanut butter, soy sauce, rice vinegar, maple syrup, and minced garlic to create the peanut sauce; stir until smooth.

  • 4

    Gently toss the tofu cubes in the peanut sauce, then sprinkle with cornstarch to help achieve a crispy exterior.

  • 5

    Spread the tofu evenly on one half of the baking sheet. On the other half, arrange the broccoli florets in a single layer.

  • 6

    Bake for 25-30 minutes, flipping the tofu halfway through and stirring the broccoli occasionally, until the tofu is golden and crispy and the broccoli is tender with slightly crispy edges.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

Crispy Baked Peanut Tofu with Roasted Broccoli

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

Crispy Baked Peanut Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Peanut Tofu with Roasted Broccoli

Enjoy a vibrant combination of crispy baked tofu coated in a tangy-sweet peanut sauce paired with perfectly roasted broccoli. This plant-based dish delivers a satisfying crunch and balanced flavors that will delight your tastebuds while keeping your meal light and nutritious.

NUTRITION

564kcal
Protein
43.2g
Fat
31.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

200g Broccoli Florets

2 tbsp Peanut Butter

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Maple Syrup

1 clove Garlic

1 tbsp Cornstarch

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a bowl, combine the peanut butter, soy sauce, rice vinegar, maple syrup, and minced garlic to create the peanut sauce; stir until smooth.

  • 4

    Gently toss the tofu cubes in the peanut sauce, then sprinkle with cornstarch to help achieve a crispy exterior.

  • 5

    Spread the tofu evenly on one half of the baking sheet. On the other half, arrange the broccoli florets in a single layer.

  • 6

    Bake for 25-30 minutes, flipping the tofu halfway through and stirring the broccoli occasionally, until the tofu is golden and crispy and the broccoli is tender with slightly crispy edges.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.