Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant medley of crispy, golden tofu and colorful roasted vegetables. This one-pan dish is perfectly seasoned with a drizzle of olive oil and a medley of spices, ensuring each bite bursts with flavor and satisfying texture, ideal for a balanced dinner.

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NUTRITION

598kcal
Protein
37.8g
Fat
34.6g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

1 block (400g) Extra Firm Tofu

1 cup Mixed Bell Peppers, chopped

1 medium Red Onion

1 medium Zucchini

1 medium Carrot

1 tablespoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    In a separate large bowl, combine chopped mixed bell peppers, sliced red onion, diced zucchini, and carrot. Drizzle with olive oil, and season lightly with salt and pepper. Toss to coat.

  • 5

    Spread the tofu and vegetables evenly on the prepared sheet pan, ensuring a single layer for optimal crispiness.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed, crispy sheet pan meal!

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant medley of crispy, golden tofu and colorful roasted vegetables. This one-pan dish is perfectly seasoned with a drizzle of olive oil and a medley of spices, ensuring each bite bursts with flavor and satisfying texture, ideal for a balanced dinner.

NUTRITION

598kcal
Protein
37.8g
Fat
34.6g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

1 block (400g) Extra Firm Tofu

1 cup Mixed Bell Peppers, chopped

1 medium Red Onion

1 medium Zucchini

1 medium Carrot

1 tablespoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    In a separate large bowl, combine chopped mixed bell peppers, sliced red onion, diced zucchini, and carrot. Drizzle with olive oil, and season lightly with salt and pepper. Toss to coat.

  • 5

    Spread the tofu and vegetables evenly on the prepared sheet pan, ensuring a single layer for optimal crispiness.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed, crispy sheet pan meal!