Herb-Baked Tofu with Garlic Green Beans and Quinoa

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

Herb-Baked Tofu with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tofu with Garlic Green Beans and Quinoa

Herb-baked pumpkin seed tofu served with garlicky green beans and fluffy quinoa, finished with a savory sprinkle of toasted nutritional yeast.

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NUTRITION

495kcal
Protein
39.5g
Fat
20.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Pumpkin Seed Tofu (Soy-Free)

0.75 cup cooked Quinoa

3 tablespoons Nutritional Yeast

1 cup fresh Green Beans

1 clove Garlic, minced

Dried oregano and thyme to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Drain the pumpkin seed tofu and pat it dry with a towel, then cut it into even cubes.

  • 3

    Toss the tofu cubes with dried oregano, thyme, and a pinch of salt until well coated.

  • 4

    Spread the tofu on the baking sheet and bake for 20-25 minutes until the edges are golden and firm.

  • 5

    While the tofu bakes, steam the green beans for 5 minutes until tender-crisp, then toss them in a pan with minced garlic and a splash of water for 2 minutes.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.

  • 7

    Plate the quinoa and green beans alongside the herb-baked tofu.

  • 8

    Garnish the entire dish with the nutritional yeast for a boost of protein and a savory, cheesy flavor.

Herb-Baked Tofu with Garlic Green Beans and Quinoa

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

Herb-Baked Tofu with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tofu with Garlic Green Beans and Quinoa

Herb-baked pumpkin seed tofu served with garlicky green beans and fluffy quinoa, finished with a savory sprinkle of toasted nutritional yeast.

NUTRITION

495kcal
Protein
39.5g
Fat
20.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Pumpkin Seed Tofu (Soy-Free)

0.75 cup cooked Quinoa

3 tablespoons Nutritional Yeast

1 cup fresh Green Beans

1 clove Garlic, minced

Dried oregano and thyme to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Drain the pumpkin seed tofu and pat it dry with a towel, then cut it into even cubes.

  • 3

    Toss the tofu cubes with dried oregano, thyme, and a pinch of salt until well coated.

  • 4

    Spread the tofu on the baking sheet and bake for 20-25 minutes until the edges are golden and firm.

  • 5

    While the tofu bakes, steam the green beans for 5 minutes until tender-crisp, then toss them in a pan with minced garlic and a splash of water for 2 minutes.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.

  • 7

    Plate the quinoa and green beans alongside the herb-baked tofu.

  • 8

    Garnish the entire dish with the nutritional yeast for a boost of protein and a savory, cheesy flavor.