Roasted Root Vegetables with Baked Tofu and Pumpkin Seeds

🫘Soy
🥬Celery
🧅High FODMAP

A meat-free, anti-inflammatory option.

Created by
NutristaNutrista AI
Roasted Root Vegetables with Baked Tofu and Pumpkin Seeds
35 min
2 servings
Easy

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Ingredients
Tofu
Tofu
🫘Soy
400 G
Carrot
Carrot
300 G
Celeriac
Celeriac
🥬Celery
🧅High FODMAP
200 G
pumpkin seed
pumpkin seed
30 G
Olive Oil
Olive Oil
2 Tbsp

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Additional Information
Cook Time
35 min
Servings
2
allergens
🫘Soy
🥬Celery
🧅High FODMAP
Instructions
1

Dice the veggies and tofu, then mix with oil and thyme.

2

Roast in the oven until crispy.

3

Sprinkle with toasted pumpkin seeds.

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Nutrition Facts(per serving)
Calories470
Total Fat32.4g
Saturated Fat4.9g
Monounsaturated Fat15.5g
Polyunsaturated Fat10.5g
Sodium218.8mg
Total Carbohydrate29.0g
Dietary Fiber7.5g
Soluble Fiber2.8g
Insoluble Fiber4.7g
Total Sugars10.1g
Net Carbohydrates21.5g
Protein23.6g
Vitamins
Vitamin E3.8mg
Folate75.2mcg
Minerals
Calcium796.5mg
Iron6.4mg
Magnesium198.8mg
Phosphorus546.5mg
Zinc3.4mg
Selenium20.1mcg
Iodine2.8mcg
Potassium1143.5mg
Other
Omega-31.4g
Omega-69.0g
Glycemic Index121.3
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