Ginger-Garlic Tofu with Roasted Vegetables

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

Ginger-Garlic Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Tofu with Roasted Vegetables

Sautéed tofu cubes and roasted vegetables tossed in a zesty ginger-garlic glaze that provides a vibrant, aromatic crunch in every bite.

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NUTRITION

554kcal
Protein
42.3g
Fat
32.1g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

16 oz Extra firm tofu

1 cup Broccoli florets

1 cup Carrots

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

1 tbsp Rice vinegar

0.5 tbsp Avocado oil

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 wrap it in a clean kitchen towel, placing a heavy pan on top for 10 minutes to press out excess moisture.

  • 3

    Slice the carrots into thin rounds and break the broccoli into bite-sized florets.

  • 4

    Toss the broccoli and carrots on the baking sheet with avocado oil, sea salt, and black pepper, then roast for 20 minutes until tender and slightly browned.

  • 5

    While the vegetables roast, cut the pressed tofu into 1-inch cubes.

  • 6

    In a small bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, minced ginger, and minced garlic to create the glaze.

  • 7

    Heat a large non-stick skillet over medium-high heat and add the tofu cubes, searing for 3-4 minutes per side until golden and crispy.

  • 8

    Reduce the skillet heat to low, pour the ginger-garlic glaze over the tofu, and toss for 1-2 minutes until the sauce thickens and coats the cubes.

  • 9

    Add the roasted vegetables into the skillet with the tofu, tossing gently to combine all flavors before serving.

Ginger-Garlic Tofu with Roasted Vegetables

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

Ginger-Garlic Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Tofu with Roasted Vegetables

Sautéed tofu cubes and roasted vegetables tossed in a zesty ginger-garlic glaze that provides a vibrant, aromatic crunch in every bite.

NUTRITION

554kcal
Protein
42.3g
Fat
32.1g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

16 oz Extra firm tofu

1 cup Broccoli florets

1 cup Carrots

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

1 tbsp Rice vinegar

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Drain the tofu and wrap it in a clean kitchen towel, placing a heavy pan on top for 10 minutes to press out excess moisture.

  • 3

    Slice the carrots into thin rounds and break the broccoli into bite-sized florets.

  • 4

    Toss the broccoli and carrots on the baking sheet with avocado oil, sea salt, and black pepper, then roast for 20 minutes until tender and slightly browned.

  • 5

    While the vegetables roast, cut the pressed tofu into 1-inch cubes.

  • 6

    In a small bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, minced ginger, and minced garlic to create the glaze.

  • 7

    Heat a large non-stick skillet over medium-high heat and add the tofu cubes, searing for 3-4 minutes per side until golden and crispy.

  • 8

    Reduce the skillet heat to low, pour the ginger-garlic glaze over the tofu, and toss for 1-2 minutes until the sauce thickens and coats the cubes.

  • 9

    Add the roasted vegetables into the skillet with the tofu, tossing gently to combine all flavors before serving.