Name: Baked Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Extra firm tofu; 2 tbsp Nutritional yeast; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.25 tbsp Olive oil; 1 tbsp Coconut aminos; 0.5 tsp Toasted sesame oil; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Tofu with Roasted Vegetables

Oven-baked tofu cubes and vibrant roasted vegetables tossed in a savory umami glaze for a satisfying and nutrient-dense meal.

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NUTRITION

Protein

36.5g

Fat

21.6g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra firm tofu

2 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Olive oil

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.25 tsp Garlic powder

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 baking sheet with parchment paper.
2
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
In a bowl, toss tofu with nutritional yeast, garlic powder, sea salt, and black pepper until evenly coated.
4
Chop broccoli and bell peppers into bite-sized pieces and toss with olive oil on one side of the baking sheet.
5
Place the seasoned tofu on the other side of the sheet in a single layer.
6
Bake for 25-30 minutes, flipping the tofu halfway through, until the vegetables are tender and the tofu is golden and crispy.
7
Whisk together coconut aminos and toasted sesame oil, then drizzle over the hot tofu and vegetables before serving.