Garlic-Herb Baked Tofu

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

Garlic-Herb Baked Tofu

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Baked Tofu

Crispy oven-baked tofu cubes seasoned with aromatic garlic and herbs, served over a vibrant bed of protein-rich edamame and wilted spinach.

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NUTRITION

487kcal
Protein
48.8g
Fat
27.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tsp Lemon juice

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PREPARATION

  • 1

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

  • 2

    Drain the tofu and press it between paper towels for 15 minutes to remove as much moisture as possible, then cut into 1-inch cubes.

  • 3

    In a medium mixing bowl, whisk together the olive oil, nutritional yeast, garlic powder, oregano, sea salt, and black pepper.

  • 4

    Add the tofu cubes to the bowl and toss gently until every piece is thoroughly and evenly coated with the herb mixture.

  • 5

    Spread the tofu in a single layer on the prepared baking sheet and bake for 25 to 30 minutes, flipping halfway through, until the edges are golden and crispy.

  • 6

    While the tofu bakes, steam the edamame until tender and lightly sauté the baby spinach in a splash of water until just wilted.

  • 7

    Assemble the bowl by layering the spinach and edamame, topping with the crispy garlic-herb tofu, and finishing with a fresh squeeze of lemon juice.

Garlic-Herb Baked Tofu

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

Garlic-Herb Baked Tofu

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Baked Tofu

Crispy oven-baked tofu cubes seasoned with aromatic garlic and herbs, served over a vibrant bed of protein-rich edamame and wilted spinach.

NUTRITION

487kcal
Protein
48.8g
Fat
27.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tsp Lemon juice

PREPARATION

  • 1

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

  • 2

    Drain the tofu and press it between paper towels for 15 minutes to remove as much moisture as possible, then cut into 1-inch cubes.

  • 3

    In a medium mixing bowl, whisk together the olive oil, nutritional yeast, garlic powder, oregano, sea salt, and black pepper.

  • 4

    Add the tofu cubes to the bowl and toss gently until every piece is thoroughly and evenly coated with the herb mixture.

  • 5

    Spread the tofu in a single layer on the prepared baking sheet and bake for 25 to 30 minutes, flipping halfway through, until the edges are golden and crispy.

  • 6

    While the tofu bakes, steam the edamame until tender and lightly sauté the baby spinach in a splash of water until just wilted.

  • 7

    Assemble the bowl by layering the spinach and edamame, topping with the crispy garlic-herb tofu, and finishing with a fresh squeeze of lemon juice.