Name: Tofu and White Bean Tomato Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Firm tofu; 1 cup Cannellini beans; 2 tbsp Tomato paste; 0 tbsp Extra virgin olive oil; 1 cup Vegetable broth; 1 cup Fresh baby spinach; 2 cloves Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 2 tbsp Nutritional yeast

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

YOUR SOLIN GENERATED RECIPE

Tofu and White Bean Tomato Stew

Sautéed firm tofu and creamy white beans simmered in a rich, savory tomato broth infused with garlic and wilted spinach.

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NUTRITION

Protein

41.5g

Fat

11.1g

Carbs

61.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Firm tofu

1 cup Cannellini beans

2 tbsp Tomato paste

0 tbsp Extra virgin olive oil

1 cup Vegetable broth

1 cup Fresh baby spinach

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

2 tbsp Nutritional yeast

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PREPARATION

1
Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.
3
Add the minced garlic to the skillet, stirring for 1 minute until fragrant and lightly softened.
4
Stir in the tomato paste, cooking for 2 minutes while stirring constantly to caramelize the sugars and deepen the color.
5
Pour in the vegetable broth and add the rinsed cannellini beans, dried oregano, sea salt, and black pepper.
6
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes until the sauce thickens.
7
Fold in the fresh baby spinach and nutritional yeast, stirring until the spinach is just wilted and the sauce is velvety.
8
Ladle the hearty stew into a bowl and serve immediately.