Name: Italian Tofu and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Firm tofu; 1 cup Pumpkin; 1 medium Carrot; 0.5 medium Yellow onion; 0.5 oz Dry pasta; 0.25 tbsp Extra virgin olive oil; 1 tbsp Nutritional yeast; 1 tsp Italian seasoning; 0.5 tsp Garlic powder; 1 tbsp Balsamic vinegar; 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

Italian Tofu and Roasted Vegetable Bowl

Sheet-pan roasted firm tofu and caramelized pumpkin tossed with tender pasta in a fragrant Italian herb and balsamic glaze.

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NUTRITION

Protein

28.4g

Fat

13.8g

Carbs

52.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Firm tofu

1 cup Pumpkin

1 medium Carrot

0.5 medium Yellow onion

0.5 oz Dry pasta

0.25 tbsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 tsp Italian seasoning

0.5 tsp Garlic powder

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Press the firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.
3
Peel and cube the pumpkin into 1-inch pieces, slice the carrot into rounds, and cut the onion into thick wedges.
4
On the sheet pan, toss the tofu, pumpkin, carrot, and onion with olive oil, Italian seasoning, garlic powder, sea salt, and black pepper.
5
Spread the mixture in a single layer and roast for 25 to 30 minutes until the vegetables are tender and the tofu is golden.
6
While the vegetables roast, cook the pasta in a pot of boiling salted water according to the package directions, then drain.
7
Transfer the roasted tofu and vegetables to a large bowl, add the cooked pasta, and drizzle with balsamic vinegar.
8
Sprinkle with nutritional yeast for a savory finish and toss everything gently to combine before serving.