Name: Roasted Chickpea Tofu and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Extra firm tofu; 3 tbsp Chickpea flour; 2 tbsp Nutritional yeast; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cups Broccoli florets; 2 tsp Extra virgin olive oil; 1 tbsp Tamari

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

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea Tofu and Broccoli

Crispy oven-roasted tofu cubes dredged in savory chickpea flour and nutritional yeast, served with charred broccoli florets for a satisfying, golden-brown crunch.

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NUTRITION

Protein

43.6g

Fat

24.5g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra firm tofu

3 tbsp Chickpea flour

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Broccoli florets

2 tsp Extra virgin olive oil

1 tbsp Tamari

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PREPARATION

1
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
2. Drain the extra firm tofu and press it between paper towels for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
3. In a medium bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
4
4. Place the tofu cubes in a separate bowl and toss with tamari until evenly coated.
5
5. Add the seasoned chickpea flour mixture to the tofu and toss gently until each cube is well-coated.
6
6. On one half of the baking sheet, spread the tofu in a single layer.
7
7. On the other half, toss the broccoli florets with olive oil and a pinch of salt, ensuring they are spread out.
8
8. Roast for 25 to 30 minutes, flipping the tofu halfway through, until the tofu is crispy and the broccoli is tender with charred edges.