Honey-Garlic Tofu with Roasted Broccoli and Potatoes

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

Honey-Garlic Tofu with Roasted Broccoli and Potatoes

YOUR SOLIN GENERATED RECIPE

Honey-Garlic Tofu with Roasted Broccoli and Potatoes

Pan-seared tofu cubes tossed in a sticky honey-garlic glaze, served with crispy roasted potatoes and tender broccoli florets for a vibrant, savory meal.

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NUTRITION

543kcal
Protein
43.3g
Fat
23.9g
Carbs
54.0g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 medium Yukon gold potato

1.5 cup Broccoli florets

0.5 tbsp Honey

1.5 tbsp Tamari

1 tsp Garlic

0.5 tsp Ginger

0.5 tsp Sesame oil

1 tsp Arrowroot starch

0.5 tsp Avocado oil

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

    Drain the tofu and press it between heavy plates or a tofu press for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Dice the potato into small 1/2-inch cubes and toss them on the baking sheet with the broccoli florets, avocado oil, sea salt, and black pepper.

  • 4

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are golden-brown and the broccoli is tender.

  • 5

    In a small bowl, whisk together the tamari, honey, minced garlic, minced ginger, and arrowroot starch until smooth.

  • 6

    Heat the sesame oil in a large non-stick skillet over medium-high heat and add the tofu cubes, searing for 8-10 minutes until all sides are crispy and golden.

  • 7

    Reduce the heat to medium and pour the honey-garlic sauce over the tofu, stirring constantly for 1-2 minutes until the glaze thickens and coats every piece.

  • 8

    Plate the glazed tofu immediately alongside the roasted potatoes and broccoli.

Honey-Garlic Tofu with Roasted Broccoli and Potatoes

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

Honey-Garlic Tofu with Roasted Broccoli and Potatoes

YOUR SOLIN GENERATED RECIPE

Honey-Garlic Tofu with Roasted Broccoli and Potatoes

Pan-seared tofu cubes tossed in a sticky honey-garlic glaze, served with crispy roasted potatoes and tender broccoli florets for a vibrant, savory meal.

NUTRITION

543kcal
Protein
43.3g
Fat
23.9g
Carbs
54.0g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 medium Yukon gold potato

1.5 cup Broccoli florets

0.5 tbsp Honey

1.5 tbsp Tamari

1 tsp Garlic

0.5 tsp Ginger

0.5 tsp Sesame oil

1 tsp Arrowroot starch

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Drain the tofu and press it between heavy plates or a tofu press for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Dice the potato into small 1/2-inch cubes and toss them on the baking sheet with the broccoli florets, avocado oil, sea salt, and black pepper.

  • 4

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are golden-brown and the broccoli is tender.

  • 5

    In a small bowl, whisk together the tamari, honey, minced garlic, minced ginger, and arrowroot starch until smooth.

  • 6

    Heat the sesame oil in a large non-stick skillet over medium-high heat and add the tofu cubes, searing for 8-10 minutes until all sides are crispy and golden.

  • 7

    Reduce the heat to medium and pour the honey-garlic sauce over the tofu, stirring constantly for 1-2 minutes until the glaze thickens and coats every piece.

  • 8

    Plate the glazed tofu immediately alongside the roasted potatoes and broccoli.