Name: Roasted Summer Vegetable and Tofu Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 16 oz Firm tofu; 1 cup Eggplant; 1 cup Zucchini; 1 cup Summer squash; 0.5 tbsp Extra virgin olive oil; 2 tbsp Nutritional yeast; 1 tbsp Tamari; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Roasted Summer Vegetable and Tofu Medley

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

YOUR SOLIN GENERATED RECIPE

Roasted Summer Vegetable and Tofu Medley

Oven-roasted tofu and tender summer vegetables tossed in a savory herb seasoning, creating a vibrant medley with a satisfyingly golden crunch.

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NUTRITION

Protein

49.7g

Fat

29.1g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

16 oz Firm tofu

1 cup Eggplant

1 cup Zucchini

1 cup Summer squash

0.5 tbsp Extra virgin olive oil

2 tbsp Nutritional yeast

1 tbsp Tamari

0.5 tsp Garlic powder

0.5 tsp Onion powder

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 tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Chop the eggplant, zucchini, and summer squash into uniform bite-sized pieces.
4
In a large bowl, whisk together the olive oil, tamari, garlic powder, onion powder, salt, and pepper.
5
Add the tofu and vegetables to the bowl, tossing gently until every piece is evenly coated.
6
Sprinkle the nutritional yeast over the mixture and toss once more to create a light crust.
7
Spread the medley in a single layer on the prepared baking sheet, ensuring no pieces are overlapping.
8
Roast for 25-30 minutes, flipping halfway through, until the tofu is crispy and the vegetables are tender.