Name: Sheet Pan Tofu and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu; 0.5 cup shelled edamame; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 1 tbsp tamari; 1 tbsp nutritional yeast; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

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 Roasted Vegetables

Extra-firm tofu and vibrant vegetables roasted on a single sheet pan until the edges are golden and crisp, finished with a savory tamari glaze.

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NUTRITION

Protein

49.8g

Fat

28.4g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

12 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp tamari

1 tbsp nutritional yeast

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
2
Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch uniform cubes.
3
In a large mixing bowl, whisk together the extra virgin olive oil, tamari, nutritional yeast, garlic powder, sea salt, and black pepper.
4
Add the tofu cubes, broccoli florets, sliced red bell pepper, and edamame to the bowl, tossing gently until every piece is thoroughly coated in the seasoning.
5
Spread the mixture in a single layer across the prepared sheet pan, ensuring the tofu and vegetables are not overcrowded to allow for proper browning.
6
Roast in the center of the oven for 25 to 30 minutes, tossing the ingredients halfway through, until the tofu is golden-brown and the vegetables are tender-crisp.
7
Remove from the oven and garnish with sesame seeds before serving warm.