Name: Crispy Baked Chili-Garlic Tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Extra firm tofu; 0.5 cup Shelled edamame; 1 tbsp Cornstarch; 1 tbsp Nutritional yeast; 1 tsp Toasted sesame oil; 1 tbsp Low-sodium tamari; 1 tbsp Chili garlic sauce; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Broccoli florets

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chili-Garlic Tofu

Oven-baked tofu cubes tossed in a spicy chili-garlic glaze, served with vibrant steamed broccoli and protein-packed edamame for a clean, satisfying meal.

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NUTRITION

Protein

48.8g

Fat

24.8g

Carbs

41.7g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Shelled edamame

1 tbsp Cornstarch

1 tbsp Nutritional yeast

1 tsp Toasted sesame oil

1 tbsp Low-sodium tamari

1 tbsp Chili garlic sauce

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

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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 it into 1-inch cubes.
3
In a large mixing bowl, whisk together the tamari, chili garlic sauce, toasted sesame oil, and garlic powder.
4
Add the tofu cubes to the bowl and toss gently until every piece is well-coated in the sauce.
5
Sprinkle the cornstarch, nutritional yeast, sea salt, and black pepper over the tofu and toss again to create a light crust.
6
Spread the tofu in a single layer on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
7
While the tofu is finishing, steam the broccoli florets and shelled edamame until they are tender and bright green.
8
Divide the steamed vegetables into a bowl and top with the crispy chili-garlic tofu cubes.