Name: Crispy Baked Tofu and Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra firm tofu; 0.5 cup Carrots; 0.5 cup Parsnips; 3 tbsp Nutritional yeast; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 1 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Crispy Baked Tofu and Roasted Root Vegetables

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 Root Vegetables

Oven-roasted extra firm tofu cubes and hearty root vegetables tossed in a savory nutritional yeast coating for a satisfyingly crunchy texture.

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NUTRITION

Protein

45.4g

Fat

26.7g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Carrots

0.5 cup Parsnips

3 tbsp Nutritional yeast

0.5 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat 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
Peel and slice the carrots and parsnips into uniform half-moon shapes.
4
In a large mixing bowl, whisk together the extra virgin olive oil, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
5
Add the tofu cubes, carrots, and parsnips to the bowl, tossing gently until everything is evenly coated in the savory seasoning.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not crowded.
7
Bake for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender.