Name: Tofu & Roasted Vegetable Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Extra firm tofu; 2 oz Chickpea pasta; 1 cup Zucchini; 0.5 cup Red bell pepper; 0.25 tbsp Extra virgin olive oil; 2 tbsp Nutritional yeast; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Tofu & Roasted Vegetable Pasta

Sheet-pan roasted zucchini and peppers tossed with protein-packed chickpea pasta and golden, crispy tofu cubes for a vibrant and savory plant-based meal.

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NUTRITION

Protein

47.9g

Fat

21.3g

Carbs

55.0g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra firm tofu

2 oz Chickpea pasta

1 cup Zucchini

0.5 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu to remove excess moisture then cut into 1/2-inch cubes.
3
Chop the zucchini and bell peppers into bite-sized pieces.
4
Toss the tofu, zucchini, and peppers with olive oil, garlic powder, oregano, salt, and pepper on the baking sheet.
5
Roast for 20-25 minutes, tossing halfway through, until the tofu is golden and vegetables are tender.
6
While roasting, boil the chickpea pasta in salted water according to package directions then drain.
7
Combine the roasted mixture with the cooked pasta in a large bowl.
8
Sprinkle with nutritional yeast and fresh parsley before serving.