Herb-Baked Tofu with Roasted Broccoli and Lentil Pilaf

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

Herb-Baked Tofu with Roasted Broccoli and Lentil Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tofu with Roasted Broccoli and Lentil Pilaf

Tofu slabs crusted in savory herbs and nutritional yeast, baked alongside charred broccoli and served over a protein-rich lentil pilaf with toasted hemp seeds.

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NUTRITION

502kcal
Protein
46.3g
Fat
16.1g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

150g Cooked Brown Lentils

1.5 cups Broccoli Florets

1.5 tbsp Nutritional Yeast

1 tbsp Hemp Hearts

1 tsp Dried Oregano

0.5 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into half-inch thick slabs.

  • 3

    In a small bowl, whisk together the nutritional yeast, dried oregano, garlic powder, and a pinch of salt.

  • 4

    Press each side of the tofu slabs into the herb and yeast mixture until evenly coated.

  • 5

    Place the tofu and broccoli florets onto the prepared baking sheet, ensuring they are in a single layer.

  • 6

    Bake for 20-25 minutes, flipping the tofu halfway through, until the tofu is firm and the broccoli edges are charred.

  • 7

    While the tofu bakes, warm the cooked lentils in a small saucepan over medium heat with a splash of water or vegetable broth.

  • 8

    Stir the hemp hearts into the warm lentils to create a protein-dense pilaf.

  • 9

    Plate the lentil pilaf and top with the herb-crusted tofu slabs and roasted broccoli.

Herb-Baked Tofu with Roasted Broccoli and Lentil Pilaf

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

Herb-Baked Tofu with Roasted Broccoli and Lentil Pilaf

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tofu with Roasted Broccoli and Lentil Pilaf

Tofu slabs crusted in savory herbs and nutritional yeast, baked alongside charred broccoli and served over a protein-rich lentil pilaf with toasted hemp seeds.

NUTRITION

502kcal
Protein
46.3g
Fat
16.1g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

150g Cooked Brown Lentils

1.5 cups Broccoli Florets

1.5 tbsp Nutritional Yeast

1 tbsp Hemp Hearts

1 tsp Dried Oregano

0.5 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into half-inch thick slabs.

  • 3

    In a small bowl, whisk together the nutritional yeast, dried oregano, garlic powder, and a pinch of salt.

  • 4

    Press each side of the tofu slabs into the herb and yeast mixture until evenly coated.

  • 5

    Place the tofu and broccoli florets onto the prepared baking sheet, ensuring they are in a single layer.

  • 6

    Bake for 20-25 minutes, flipping the tofu halfway through, until the tofu is firm and the broccoli edges are charred.

  • 7

    While the tofu bakes, warm the cooked lentils in a small saucepan over medium heat with a splash of water or vegetable broth.

  • 8

    Stir the hemp hearts into the warm lentils to create a protein-dense pilaf.

  • 9

    Plate the lentil pilaf and top with the herb-crusted tofu slabs and roasted broccoli.