Name: Baked Tempeh and Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz tempeh; 4 oz firm tofu; 0.25 cup sweet potato; 0.5 cup red bell pepper; 3 tbsp nutritional yeast; 1 tbsp hemp seeds; 1 tbsp tamari; 0.5 tsp olive oil; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Baked Tempeh and Tofu with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Baked Tempeh and Tofu with Roasted Vegetables

Oven-roasted tempeh and tofu cubes tossed with sweet potatoes and vibrant red peppers, finished with a nutty nutritional yeast crust for a savory crunch.

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NUTRITION

Protein

48.1g

Fat

28.1g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz tempeh

4 oz firm tofu

0.25 cup sweet potato

0.5 cup red bell pepper

3 tbsp nutritional yeast

1 tbsp hemp seeds

1 tbsp tamari

0.5 tsp olive oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu firmly to remove excess moisture and cut both the tofu and tempeh into 1-inch cubes.
3
In a large mixing bowl, whisk together the olive oil, tamari, garlic powder, smoked paprika, sea salt, and black pepper.
4
Add the cubed tempeh, tofu, sweet potatoes, and red bell peppers to the bowl, tossing gently to ensure every piece is evenly coated.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring no pieces are overlapping.
6
Roast for 20 minutes, then briefly remove from the oven to sprinkle the nutritional yeast and hemp seeds over the top.
7
Toss the mixture with a spatula and roast for another 10 to 15 minutes until the vegetables are tender and the proteins are golden brown.