Name: Roasted Tofu and Eggplant with Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz extra-firm tofu; 1 cup eggplant; 1 cup zucchini; 0.5 tbsp extra virgin olive oil; 2 tbsp nutritional yeast; 1 tbsp tamari; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Roasted Tofu and Eggplant with Zucchini

Roasted extra-firm tofu and garden vegetables are cooked until golden and crispy, then tossed in a savory tamari-garlic glaze for a satisfying plant-based meal.

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NUTRITION

Protein

44.9g

Fat

25.9g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

14 oz extra-firm tofu

1 cup eggplant

1 cup zucchini

0.5 tbsp extra virgin olive oil

2 tbsp nutritional yeast

1 tbsp tamari

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Dice the eggplant into cubes and slice the zucchini into half-moons.
4
In a large bowl, toss the tofu, eggplant, and zucchini with olive oil, nutritional yeast, garlic powder, salt, and pepper.
5
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through.
6
Remove from the oven, drizzle with tamari and fresh lemon juice, and toss gently before serving.