Crispy Baked Tofu with Garlic Roasted Aubergine and Lentil Pilaf

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

Crispy Baked Tofu with Garlic Roasted Aubergine and Lentil Pilaf

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Garlic Roasted Aubergine and Lentil Pilaf

Oven-pressed tofu and garlic-rubbed aubergine roasted until tender, served over a savory lentil and herb pilaf with a dusting of toasted nutritional yeast.

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NUTRITION

472kcal
Protein
43g
Fat
14.4g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, pressed and cubed

130g Cooked Brown Lentils

150g Aubergine, cubed

15g Nutritional Yeast

0.5 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 1-inch cubes.

  • 3

    In a large bowl, toss the tofu cubes and aubergine chunks with olive oil, minced garlic, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu and aubergine in a single layer on the prepared baking sheet.

  • 5

    Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and the aubergine is tender and slightly caramelized.

  • 6

    While the vegetables roast, warm the cooked lentils in a small pan over medium heat, seasoning with a pinch of salt and any preferred fresh herbs.

  • 7

    Once the roasting is complete, plate the lentil pilaf and top with the crispy tofu and garlic aubergine.

  • 8

    Finish the dish by sprinkling the nutritional yeast over the top for a savory, toasted flavor.

Crispy Baked Tofu with Garlic Roasted Aubergine and Lentil Pilaf

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

Crispy Baked Tofu with Garlic Roasted Aubergine and Lentil Pilaf

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Garlic Roasted Aubergine and Lentil Pilaf

Oven-pressed tofu and garlic-rubbed aubergine roasted until tender, served over a savory lentil and herb pilaf with a dusting of toasted nutritional yeast.

NUTRITION

472kcal
Protein
43g
Fat
14.4g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, pressed and cubed

130g Cooked Brown Lentils

150g Aubergine, cubed

15g Nutritional Yeast

0.5 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 1-inch cubes.

  • 3

    In a large bowl, toss the tofu cubes and aubergine chunks with olive oil, minced garlic, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu and aubergine in a single layer on the prepared baking sheet.

  • 5

    Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and the aubergine is tender and slightly caramelized.

  • 6

    While the vegetables roast, warm the cooked lentils in a small pan over medium heat, seasoning with a pinch of salt and any preferred fresh herbs.

  • 7

    Once the roasting is complete, plate the lentil pilaf and top with the crispy tofu and garlic aubergine.

  • 8

    Finish the dish by sprinkling the nutritional yeast over the top for a savory, toasted flavor.