Name: Baked Chickpea Tofu Summer Squash Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz firm tofu; 0.5 cup chickpeas; 1 cup yellow summer squash; 2 tbsp nutritional yeast; 0.5 tsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Baked Chickpea Tofu Summer Squash Casserole

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

YOUR SOLIN GENERATED RECIPE

Baked Chickpea Tofu Summer Squash Casserole

Oven-baked firm tofu and nutty chickpeas tossed with tender summer squash and savory nutritional yeast for a comforting, golden-brown finish.

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NUTRITION

Protein

44.6g

Fat

22.5g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

7 oz firm tofu

0.5 cup chickpeas

1 cup yellow summer squash

2 tbsp nutritional yeast

0.5 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a small casserole dish.
2
Press the firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Slice the yellow summer squash into 1/2-inch thick half-moon shapes.
4
In a large mixing bowl, combine the tofu cubes, chickpeas, and sliced summer squash.
5
Drizzle with extra virgin olive oil and sprinkle with nutritional yeast, garlic powder, onion powder, dried oregano, sea salt, and black pepper.
6
Toss everything thoroughly until the tofu and vegetables are evenly coated in the savory spice mixture.
7
Spread the mixture in a single layer in your prepared dish or on the baking sheet.
8
Bake for 25 to 30 minutes, tossing halfway through, until the squash is tender and the tofu develops a golden-brown exterior.