Honey-Garlic Tofu and Roasted Vegetables Bowl

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

Honey-Garlic Tofu and Roasted Vegetables Bowl

YOUR SOLIN GENERATED RECIPE

Honey-Garlic Tofu and Roasted Vegetables Bowl

Crispy pan-seared tofu and vibrant roasted vegetables tossed in a sticky honey-garlic glaze for a savory-sweet bowl with a satisfying crunch.

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NUTRITION

521kcal
Protein
40.9g
Fat
27.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 tbsp Honey

1 tbsp Tamari

0.25 tsp Sesame oil

1 tbsp Hemp seeds

1 clove Garlic

0.25 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced carrots with avocado oil, sea salt, and black pepper on the prepared sheet, then roast for 20 minutes until tender and slightly charred.

  • 3

    While vegetables roast, press the firm tofu between paper towels or a clean kitchen towel for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 4

    In a small mixing bowl, whisk together the honey, tamari, sesame oil, minced garlic, and grated fresh ginger to create the glaze.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden brown and crisp.

  • 6

    Reduce the heat to low, add the shelled edamame and the honey-garlic glaze to the skillet, and toss for 2 minutes until the sauce is thick and sticky.

  • 7

    Assemble the bowl by combining the roasted vegetables and glazed tofu, then garnish with hemp seeds before serving.

Honey-Garlic Tofu and Roasted Vegetables Bowl

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

Honey-Garlic Tofu and Roasted Vegetables Bowl

YOUR SOLIN GENERATED RECIPE

Honey-Garlic Tofu and Roasted Vegetables Bowl

Crispy pan-seared tofu and vibrant roasted vegetables tossed in a sticky honey-garlic glaze for a savory-sweet bowl with a satisfying crunch.

NUTRITION

521kcal
Protein
40.9g
Fat
27.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 tbsp Honey

1 tbsp Tamari

0.25 tsp Sesame oil

1 tbsp Hemp seeds

1 clove Garlic

0.25 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced carrots with avocado oil, sea salt, and black pepper on the prepared sheet, then roast for 20 minutes until tender and slightly charred.

  • 3

    While vegetables roast, press the firm tofu between paper towels or a clean kitchen towel for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 4

    In a small mixing bowl, whisk together the honey, tamari, sesame oil, minced garlic, and grated fresh ginger to create the glaze.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden brown and crisp.

  • 6

    Reduce the heat to low, add the shelled edamame and the honey-garlic glaze to the skillet, and toss for 2 minutes until the sauce is thick and sticky.

  • 7

    Assemble the bowl by combining the roasted vegetables and glazed tofu, then garnish with hemp seeds before serving.