Creamy Zesty Tofu with Roasted Vegetables

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

Creamy Zesty Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Zesty Tofu with Roasted Vegetables

Crispy pan-seared tofu and tender roasted vegetables tossed in a zesty, velvety Greek yogurt sauce that delivers a bright citrus punch.

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NUTRITION

532kcal
Protein
52.7g
Fat
25.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

12 oz firm tofu

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell pepper with the olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast the vegetables for 18 to 20 minutes until the edges are slightly charred and tender.

  • 4

    While vegetables roast, press the tofu to remove excess moisture and cut into one-inch cubes.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3 to 4 minutes per side until golden brown and crispy.

  • 6

    In a small mixing bowl, whisk together the Greek yogurt, nutritional yeast, lemon juice, lemon zest, minced garlic, and smoked paprika until smooth.

  • 7

    Once the tofu and vegetables are finished, combine them in a large bowl and gently fold in the creamy lemon sauce until everything is evenly coated.

Creamy Zesty Tofu with Roasted Vegetables

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

Creamy Zesty Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Zesty Tofu with Roasted Vegetables

Crispy pan-seared tofu and tender roasted vegetables tossed in a zesty, velvety Greek yogurt sauce that delivers a bright citrus punch.

NUTRITION

532kcal
Protein
52.7g
Fat
25.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

12 oz firm tofu

0.5 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell pepper with the olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast the vegetables for 18 to 20 minutes until the edges are slightly charred and tender.

  • 4

    While vegetables roast, press the tofu to remove excess moisture and cut into one-inch cubes.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3 to 4 minutes per side until golden brown and crispy.

  • 6

    In a small mixing bowl, whisk together the Greek yogurt, nutritional yeast, lemon juice, lemon zest, minced garlic, and smoked paprika until smooth.

  • 7

    Once the tofu and vegetables are finished, combine them in a large bowl and gently fold in the creamy lemon sauce until everything is evenly coated.