Name: Baked Eggs with Tofu and Corn
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz firm tofu; 1 large eggs; 0.5 medium corn on the cob; 0.25 tbsp extra virgin olive oil; 0.13 cup Greek yogurt; 0.5 cup red bell pepper; 0.25 cup red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Tofu and Corn

Savory tofu and sweet corn kernels baked with farm-fresh eggs in a vibrant bell pepper base for a satisfyingly golden and protein-packed skillet.

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NUTRITION

Protein

31.4g

Fat

23.1g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

4.25 oz firm tofu

1 large eggs

0.5 medium corn on the cob

0.25 tbsp extra virgin olive oil

0.13 cup Greek yogurt

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F.
2
Slice the corn kernels off the cob and dice the firm tofu into half-inch cubes.
3
Heat the olive oil in a skillet over medium heat and sauté the red onion, bell pepper, tofu, and corn kernels until the vegetables are soft and the tofu is lightly browned.
4
Transfer the sautéed mixture into a small oven-safe cast-iron skillet or baking dish, spreading it out evenly.
5
Use a spoon to create two small wells in the mixture and carefully crack one egg into each well.
6
Season the entire dish with sea salt, black pepper, and smoked paprika.
7
Place the skillet in the oven and bake for 10 to 12 minutes until the egg whites are opaque and set, but the yolks remain soft.
8
Remove from the oven and finish with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving warm.