Name: Creamy Ricotta Tofu & Roasted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Firm tofu; 0.25 cup Part-skim ricotta cheese; 1 large Egg; 0.25 cup Non-fat Greek yogurt; 1 cup Zucchini; 0.5 cup Red bell pepper; 1 cup Fresh spinach; 1 tbsp Nutritional yeast; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Creamy Ricotta Tofu & Roasted Vegetable Bake

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

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Tofu & Roasted Vegetable Bake

Baked firm tofu and creamy ricotta combined with vibrant roasted zucchini and peppers for a protein-packed dish with a velvety texture.

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NUTRITION

Protein

46.7g

Fat

27.6g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Firm tofu

0.25 cup Part-skim ricotta cheese

1 large Egg

0.25 cup Non-fat Greek yogurt

1 cup Zucchini

0.5 cup Red bell pepper

1 cup Fresh spinach

1 tbsp Nutritional yeast

0.5 tbsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and lightly grease a small oven-safe baking dish.
2
Dice the zucchini and red bell pepper into small cubes and toss with olive oil on a baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
4
Press the firm tofu with paper towels to remove moisture, then crumble it into a large mixing bowl.
5
Whisk the ricotta, egg, Greek yogurt, nutritional yeast, garlic powder, salt, and pepper in a separate bowl.
6
Fold the crumbled tofu, roasted vegetables, and fresh spinach into the creamy ricotta mixture.
7
Transfer the mixture to the baking dish and bake for 25-30 minutes until the top is golden and set.