Roasted Tofu with Potatoes and Braised Greens

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

Roasted Tofu with Potatoes and Braised Greens

YOUR SOLIN GENERATED RECIPE

Roasted Tofu with Potatoes and Braised Greens

Crispy oven-roasted tofu and golden potatoes paired with tender braised greens, finished with a savory nutritional yeast coating for a satisfyingly umami-rich meal.

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NUTRITION

519kcal
Protein
45.7g
Fat
26.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Yukon gold potato

1.5 cups Kale

2 tbsp Nutritional yeast

0.5 tbsp Extra virgin olive oil

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Apple cider vinegar

2 tbsp Water

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PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu and diced potato with olive oil, tamari, garlic powder, onion powder, sea salt, and black pepper.

  • 4

    Sprinkle the nutritional yeast over the mixture and toss again until the pieces are evenly coated and textured.

  • 5

    Spread the tofu and potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crisp.

  • 6

    While roasting, place the chopped kale in a skillet with water and apple cider vinegar over medium heat.

  • 7

    Cover and braise the greens for 5-7 minutes until they are tender and bright green.

  • 8

    Serve the roasted tofu and potatoes over the bed of braised greens while hot.

Roasted Tofu with Potatoes and Braised Greens

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

Roasted Tofu with Potatoes and Braised Greens

YOUR SOLIN GENERATED RECIPE

Roasted Tofu with Potatoes and Braised Greens

Crispy oven-roasted tofu and golden potatoes paired with tender braised greens, finished with a savory nutritional yeast coating for a satisfyingly umami-rich meal.

NUTRITION

519kcal
Protein
45.7g
Fat
26.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Yukon gold potato

1.5 cups Kale

2 tbsp Nutritional yeast

0.5 tbsp Extra virgin olive oil

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Apple cider vinegar

2 tbsp Water

PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu and diced potato with olive oil, tamari, garlic powder, onion powder, sea salt, and black pepper.

  • 4

    Sprinkle the nutritional yeast over the mixture and toss again until the pieces are evenly coated and textured.

  • 5

    Spread the tofu and potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crisp.

  • 6

    While roasting, place the chopped kale in a skillet with water and apple cider vinegar over medium heat.

  • 7

    Cover and braise the greens for 5-7 minutes until they are tender and bright green.

  • 8

    Serve the roasted tofu and potatoes over the bed of braised greens while hot.