Name: Herb-Marinated Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra firm tofu; 0.5 cup Cooked brown lentils; 1 cup Zucchini; 1 cup Red bell pepper; 0.5 tbsp Extra virgin olive oil; 1 tbsp Wild garlic; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice

Herb-Marinated Tofu 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

Herb-Marinated Tofu with Roasted Vegetables

Roasted tofu blocks marinated in a fragrant wild garlic and herb oil, served with tender Mediterranean vegetables for a vibrant and savory plant-based feast.

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NUTRITION

Protein

47.9g

Fat

26.0g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Cooked brown lentils

1 cup Zucchini

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Wild garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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PREPARATION

1
Press the tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
2
In a large bowl, whisk together the olive oil, minced wild garlic, oregano, sea salt, black pepper, and lemon juice.
3
Add the tofu cubes, sliced zucchini, and chopped bell peppers to the bowl, tossing gently to coat everything in the fragrant marinade.
4
Spread the mixture in a single layer on a parchment-lined baking sheet.
5
Roast at 400°F (200°C) for 25-30 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender.
6
Stir in the cooked lentils during the last 5 minutes of roasting to warm them through.
7
Serve warm, drizzled with any remaining juices from the pan.