Name: Crispy Baked Tofu and Roasted Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 cup red onion; 0.25 cup cooked brown lentils; 0.25 tbsp extra virgin olive oil; 1 tbsp tamari; 2 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Baked Tofu and Roasted Vegetable Medley

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu and Roasted Vegetable Medley

Extra-firm tofu cubes baked until golden and crispy, tossed with a vibrant medley of roasted broccoli and peppers for a satisfying crunch.

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NUTRITION

Protein

50.6g

Fat

21.2g

Carbs

58.6g

SERVINGS

1 serving

INGREDIENTS

12 oz extra firm tofu

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

0.25 cup cooked brown lentils

0.25 tbsp extra virgin olive oil

1 tbsp tamari

2 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Drain the tofu and press it firmly between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
3
In a medium bowl, toss the tofu cubes with tamari, nutritional yeast, garlic powder, and black pepper until evenly coated.
4
Chop the broccoli into small florets, slice the bell pepper into strips, and dice the red onion.
5
Place the vegetables on one side of the baking sheet and the tofu on the other side, drizzling the vegetables with olive oil and a pinch of sea salt.
6
Bake for 25-30 minutes, flipping the tofu and tossing the vegetables halfway through, until the tofu is golden and the vegetables are tender.
7
Remove from the oven and serve the crispy tofu and roasted vegetables over a bed of warm cooked lentils.