Tofu and Gluten Free Pasta with Roasted Vegetables

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

Tofu and Gluten Free Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tofu and Gluten Free Pasta with Roasted Vegetables

Chickpea pasta and golden pan-seared tofu tossed with oven-roasted zucchini and bell peppers, finished with a drizzle of olive oil and fragrant toasted oregano.

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NUTRITION

454kcal
Protein
28.4g
Fat
21.7g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chickpea Pasta

5.6 oz Extra Firm Tofu

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

0.75 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Slice the zucchini into half-moons and the bell peppers into bite-sized strips.

  • 3

    Toss the vegetables with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 4

    While vegetables roast, press the tofu to remove excess water, cut into cubes, and pan-sear in the remaining oil until golden and crisp.

  • 5

    Cook the chickpea pasta in boiling salted water according to the package instructions, then drain.

  • 6

    Combine the pasta, roasted vegetables, and crispy tofu in a bowl, tossing gently with a sprinkle of dried oregano.

Tofu and Gluten Free Pasta with Roasted Vegetables

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

Tofu and Gluten Free Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tofu and Gluten Free Pasta with Roasted Vegetables

Chickpea pasta and golden pan-seared tofu tossed with oven-roasted zucchini and bell peppers, finished with a drizzle of olive oil and fragrant toasted oregano.

NUTRITION

454kcal
Protein
28.4g
Fat
21.7g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chickpea Pasta

5.6 oz Extra Firm Tofu

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

0.75 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into half-moons and the bell peppers into bite-sized strips.

  • 3

    Toss the vegetables with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 4

    While vegetables roast, press the tofu to remove excess water, cut into cubes, and pan-sear in the remaining oil until golden and crisp.

  • 5

    Cook the chickpea pasta in boiling salted water according to the package instructions, then drain.

  • 6

    Combine the pasta, roasted vegetables, and crispy tofu in a bowl, tossing gently with a sprinkle of dried oregano.