Baked Herb Tofu with Roasted Vegetables

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

Baked Herb Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Herb Tofu with Roasted Vegetables

Savory herb-marinated tofu baked until golden and served with a medley of tender roasted broccoli and peppers for a comforting, protein-packed dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

475kcal
Protein
47.3g
Fat
23.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Nonfat Greek yogurt

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Press the extra firm tofu for 15 minutes using a tofu press or by wrapping it in a clean kitchen towel and placing a heavy skillet on top to remove excess moisture.

  • 3

    Once pressed, cut the tofu into uniform 1-inch cubes and place them in a medium mixing bowl.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, dried oregano, dried thyme, garlic powder, onion powder, sea salt, and black pepper to create a creamy herb marinade.

  • 5

    Pour the yogurt marinade over the tofu cubes and toss gently until every piece is thoroughly and evenly coated.

  • 6

    Place the broccoli florets and sliced red bell pepper on the prepared baking sheet, drizzle with olive oil, and toss to ensure the vegetables are lightly glazed.

  • 7

    Arrange the marinated tofu cubes in a single layer on the baking sheet alongside the vegetables, ensuring they are not overcrowded.

  • 8

    Bake for 25 to 30 minutes, tossing the vegetables halfway through the cooking time, until the tofu is golden and the vegetables are tender and slightly caramelized.

Baked Herb Tofu with Roasted Vegetables

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

Baked Herb Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Herb Tofu with Roasted Vegetables

Savory herb-marinated tofu baked until golden and served with a medley of tender roasted broccoli and peppers for a comforting, protein-packed dinner.

NUTRITION

475kcal
Protein
47.3g
Fat
23.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Nonfat Greek yogurt

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Press the extra firm tofu for 15 minutes using a tofu press or by wrapping it in a clean kitchen towel and placing a heavy skillet on top to remove excess moisture.

  • 3

    Once pressed, cut the tofu into uniform 1-inch cubes and place them in a medium mixing bowl.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, dried oregano, dried thyme, garlic powder, onion powder, sea salt, and black pepper to create a creamy herb marinade.

  • 5

    Pour the yogurt marinade over the tofu cubes and toss gently until every piece is thoroughly and evenly coated.

  • 6

    Place the broccoli florets and sliced red bell pepper on the prepared baking sheet, drizzle with olive oil, and toss to ensure the vegetables are lightly glazed.

  • 7

    Arrange the marinated tofu cubes in a single layer on the baking sheet alongside the vegetables, ensuring they are not overcrowded.

  • 8

    Bake for 25 to 30 minutes, tossing the vegetables halfway through the cooking time, until the tofu is golden and the vegetables are tender and slightly caramelized.