Herb-Roasted Tofu with Carrot Zucchini Stir-Fry and Hummus

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

Herb-Roasted Tofu with Carrot Zucchini Stir-Fry and Hummus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tofu with Carrot Zucchini Stir-Fry and Hummus

Herb-marinated tofu roasted until golden and served over a vibrant carrot and zucchini stir-fry with a dollop of creamy hummus and toasted puffed edamame.

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NUTRITION

462kcal
Protein
44.4g
Fat
22g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu

0.6 cup Shelled Edamame

2 tbsp Puffed Edamame

2 tbsp Hummus

1 cup chopped Zucchini

0.5 cup julienned Carrots

1 cup Fresh Spinach

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PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Toss the tofu cubes with dried oregano, thyme, and a pinch of salt.

  • 3

    Roast the tofu in the oven or air fryer at 400°F for 20 minutes until the edges are golden.

  • 4

    While tofu roasts, julienne the carrots and zucchini into thin matchsticks.

  • 5

    Sauté the carrots, zucchini, and shelled edamame in a non-stick pan until tender-crisp.

  • 6

    Stir in the fresh spinach at the very end until just wilted.

  • 7

    Plate the stir-fry and top with the roasted tofu cubes.

  • 8

    Garnish with a dolloc of creamy hummus and a sprinkle of puffed edamame for a toasted crunch.

Herb-Roasted Tofu with Carrot Zucchini Stir-Fry and Hummus

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

Herb-Roasted Tofu with Carrot Zucchini Stir-Fry and Hummus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tofu with Carrot Zucchini Stir-Fry and Hummus

Herb-marinated tofu roasted until golden and served over a vibrant carrot and zucchini stir-fry with a dollop of creamy hummus and toasted puffed edamame.

NUTRITION

462kcal
Protein
44.4g
Fat
22g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu

0.6 cup Shelled Edamame

2 tbsp Puffed Edamame

2 tbsp Hummus

1 cup chopped Zucchini

0.5 cup julienned Carrots

1 cup Fresh Spinach

PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Toss the tofu cubes with dried oregano, thyme, and a pinch of salt.

  • 3

    Roast the tofu in the oven or air fryer at 400°F for 20 minutes until the edges are golden.

  • 4

    While tofu roasts, julienne the carrots and zucchini into thin matchsticks.

  • 5

    Sauté the carrots, zucchini, and shelled edamame in a non-stick pan until tender-crisp.

  • 6

    Stir in the fresh spinach at the very end until just wilted.

  • 7

    Plate the stir-fry and top with the roasted tofu cubes.

  • 8

    Garnish with a dolloc of creamy hummus and a sprinkle of puffed edamame for a toasted crunch.