Baked Tofu with Roasted Vegetables

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

Baked Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Tofu with Roasted Vegetables

Extra-firm tofu cubes and vibrant vegetables roasted until golden-brown and slightly crisp, seasoned with savory nutritional yeast and a bright squeeze of lemon.

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NUTRITION

547kcal
Protein
51.1g
Fat
26.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

16 oz Extra-firm tofu

2 cups Broccoli florets

1 medium Red bell pepper

1 tsp Olive oil

2 tbsp Nutritional yeast

1 tbsp Low-sodium tamari

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Prepare the vegetables by cutting the broccoli into bite-sized florets and slicing the red bell pepper into thin strips.

  • 4

    In a large mixing bowl, whisk together the low-sodium tamari, lemon juice, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Add the tofu cubes to the bowl and toss gently until every piece is coated in the marinade.

  • 6

    Sprinkle the nutritional yeast over the tofu and toss again to create a savory, protein-rich crust.

  • 7

    Spread the tofu and vegetables in a single layer on the prepared baking sheet, drizzling the olive oil specifically over the broccoli and peppers.

  • 8

    Roast for 25-30 minutes, tossing the ingredients halfway through, until the tofu is firm and the vegetables are tender and slightly caramelized.

  • 9

    Remove from the oven and divide into meal prep containers for a clean, plant-powered dinner.

Baked Tofu with Roasted Vegetables

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

Baked Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Tofu with Roasted Vegetables

Extra-firm tofu cubes and vibrant vegetables roasted until golden-brown and slightly crisp, seasoned with savory nutritional yeast and a bright squeeze of lemon.

NUTRITION

547kcal
Protein
51.1g
Fat
26.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

16 oz Extra-firm tofu

2 cups Broccoli florets

1 medium Red bell pepper

1 tsp Olive oil

2 tbsp Nutritional yeast

1 tbsp Low-sodium tamari

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Prepare the vegetables by cutting the broccoli into bite-sized florets and slicing the red bell pepper into thin strips.

  • 4

    In a large mixing bowl, whisk together the low-sodium tamari, lemon juice, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Add the tofu cubes to the bowl and toss gently until every piece is coated in the marinade.

  • 6

    Sprinkle the nutritional yeast over the tofu and toss again to create a savory, protein-rich crust.

  • 7

    Spread the tofu and vegetables in a single layer on the prepared baking sheet, drizzling the olive oil specifically over the broccoli and peppers.

  • 8

    Roast for 25-30 minutes, tossing the ingredients halfway through, until the tofu is firm and the vegetables are tender and slightly caramelized.

  • 9

    Remove from the oven and divide into meal prep containers for a clean, plant-powered dinner.