Name: Ginger-Garlic Tofu and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz extra firm tofu; 0.5 cup shelled edamame; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp nutritional yeast

Ginger-Garlic Tofu and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Tofu and Roasted Vegetables

Crispy pan-seared tofu and vibrant roasted vegetables tossed in a zesty ginger-garlic tamari glaze for a savory and satisfying plant-based meal.

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NUTRITION

Protein

57.2g

Fat

27.7g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp nutritional yeast

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the extra firm tofu for 15 minutes to remove excess moisture then cut into 1-inch cubes.
3
On the prepared baking sheet toss the broccoli florets and sliced red bell pepper with half of the toasted sesame oil sea salt and black pepper.
4
Roast the vegetables for 15-20 minutes until tender and slightly charred.
5
While vegetables roast heat the remaining sesame oil in a non-stick skillet over medium-high heat.
6
Add the tofu cubes to the skillet and sear for 8-10 minutes turning occasionally until golden brown on all sides.
7
Stir in the minced garlic and grated fresh ginger cooking for 1 minute until fragrant.
8
Add the shelled edamame tamari and nutritional yeast to the skillet tossing well to coat the tofu.
9
Combine the roasted vegetables with the tofu mixture and serve immediately.