Name: Garlic-Soy 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; 0.25 cup Shelled edamame; 0.25 cup Cooked brown rice; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tbsp Tamari; 0.25 tsp Toasted sesame oil; 0.25 tsp Extra virgin olive oil; 3 cloves Garlic; 1 tsp Fresh ginger; 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

Garlic-Soy Tofu with Roasted Vegetables

Crispy pan-seared tofu tossed in a savory garlic-soy glaze, served over fluffy brown rice with a vibrant medley of roasted broccoli and peppers.

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NUTRITION

Protein

36g

Fat

18.3g

Carbs

44g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra-firm tofu

0.25 cup Shelled edamame

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

0.25 tsp Toasted sesame oil

0.25 tsp Extra virgin olive oil

3 cloves Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Toss the broccoli florets and bell pepper strips with olive oil, salt, and pepper on the baking sheet.
4
Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred.
5
In a small bowl, whisk together the tamari, toasted sesame oil, minced garlic, and grated ginger.
6
Heat a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.
7
Add the edamame and the garlic-soy sauce to the skillet, tossing until the tofu is well-coated and the sauce has thickened.
8
Serve the glazed tofu and edamame over the warm brown rice alongside the roasted vegetables.