Name: Sheet Pan Tofu and Broccoli with Peanut Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Extra-firm tofu; 2 cups Broccoli florets; 0.5 tbsp Avocado oil; 1 tbsp Creamy peanut butter; 1 tbsp Tamari; 1 tbsp Rice vinegar; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sriracha; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Sheet Pan Tofu and Broccoli with Peanut Sauce

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Tofu and Broccoli with Peanut Sauce

Oven-roasted tofu cubes and broccoli florets are tossed in a creamy, spicy peanut sauce for a meal that is satisfyingly crunchy.

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NUTRITION

Protein

38.2g

Fat

30.5g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-firm tofu

2 cups Broccoli florets

0.5 tbsp Avocado oil

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sriracha

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Toss tofu cubes and broccoli florets with avocado oil, sea salt, and black pepper on the sheet pan.
4
Roast for 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender.
5
In a small bowl, whisk together peanut butter, tamari, rice vinegar, ginger, garlic, and sriracha until smooth.
6
Remove the pan from the oven and drizzle the peanut sauce over the tofu and broccoli, tossing to coat evenly.