Name: Umami Plant-Based Skillet with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz extra firm tofu; 0.25 cup shelled edamame; 0.5 cup cooked quinoa; 0.5 tbsp olive oil; 1 cup sliced cremini mushrooms; 1 cup broccoli florets; 2 tbsp nutritional yeast; 1 tbsp tamari; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp toasted sesame oil

Umami Plant-Based Skillet with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Umami Plant-Based Skillet with Roasted Vegetables

Pan-seared firm tofu and crisp broccoli florets tossed in a rich, savory tamari glaze that coats every bite with deep umami flavor.

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NUTRITION

Protein

40.8g

Fat

22.9g

Carbs

44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz extra firm tofu

0.25 cup shelled edamame

0.5 cup cooked quinoa

0.5 tbsp olive oil

1 cup sliced cremini mushrooms

1 cup broccoli florets

2 tbsp nutritional yeast

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp toasted sesame oil

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PREPARATION

1
Press the tofu to remove excess moisture, then cut into 1-inch cubes.
2
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Add tofu cubes to the skillet, searing until golden brown and crispy on all sides.
4
Toss in the mushrooms and broccoli, sautéing until the vegetables are tender-crisp and slightly charred.
5
Stir in the cooked quinoa, edamame, and nutritional yeast, mixing well to combine.
6
Drizzle with tamari and toasted sesame oil, then season with garlic powder, salt, and pepper.
7
Cook for another 2 minutes until everything is heated through and the flavors have melded.