Name: Roasted Pumpkin Tofu with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Firm tofu; 1 cup Cubed pumpkin; 0.5 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 2 cups Fresh spinach; 2 tbsp Nutritional yeast; 0.5 oz Pumpkin seeds

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

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Tofu with Spinach

Golden oven-roasted pumpkin and crispy tofu cubes tossed with vibrant fresh spinach and a savory dusting of nutritional yeast for a comforting, earthy finish.

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NUTRITION

Protein

42.8g

Fat

30.9g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

1 cup Cubed pumpkin

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

2 cups Fresh spinach

2 tbsp Nutritional yeast

0.5 oz Pumpkin seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the firm tofu between paper towels to remove excess moisture for at least 10 minutes, then cut into 1-inch cubes.
3
In a large bowl, toss the tofu cubes and pumpkin chunks with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is crispy and the pumpkin is tender.
5
Remove from the oven and immediately toss the hot roasted mixture with the fresh spinach in a large bowl until the leaves begin to wilt slightly.
6
Transfer to a plate and garnish with nutritional yeast and pumpkin seeds before serving.