Crispy Baked Tofu with Roasted Rainbow Vegetables

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

Crispy Baked Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant medley of oven-roasted colorful vegetables paired with perfectly crisp baked tofu. The dish features a savory spice rub that enhances the natural flavors of the tofu while the roasted bell peppers, zucchini, red onion, and carrot add a delightful crunch and sweetness. A light drizzle of olive oil brings it all together in a wholesome, nourishing meal.

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NUTRITION

540kcal
Protein
38.8g
Fat
26.3g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

1 block (400g) Extra Firm Tofu

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 medium Carrot

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess water, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 3

    In a mixing bowl, toss the tofu cubes with half of the garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    Meanwhile, chop the red and yellow bell peppers, zucchini, red onion, and carrot into similar bite-sized pieces.

  • 6

    Place the vegetables in another bowl and drizzle with olive oil, remaining garlic powder, salt, and pepper; toss to coat well.

  • 7

    Spread the vegetables on a separate baking sheet and roast in the oven alongside the tofu for about 20-25 minutes until tender and slightly charred.

  • 8

    Once both tofu and vegetables are done, combine them on a serving plate. Adjust seasonings if needed and serve warm.

Crispy Baked Tofu with Roasted Rainbow Vegetables

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

Crispy Baked Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant medley of oven-roasted colorful vegetables paired with perfectly crisp baked tofu. The dish features a savory spice rub that enhances the natural flavors of the tofu while the roasted bell peppers, zucchini, red onion, and carrot add a delightful crunch and sweetness. A light drizzle of olive oil brings it all together in a wholesome, nourishing meal.

NUTRITION

540kcal
Protein
38.8g
Fat
26.3g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

1 block (400g) Extra Firm Tofu

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 medium Carrot

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess water, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 3

    In a mixing bowl, toss the tofu cubes with half of the garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    Meanwhile, chop the red and yellow bell peppers, zucchini, red onion, and carrot into similar bite-sized pieces.

  • 6

    Place the vegetables in another bowl and drizzle with olive oil, remaining garlic powder, salt, and pepper; toss to coat well.

  • 7

    Spread the vegetables on a separate baking sheet and roast in the oven alongside the tofu for about 20-25 minutes until tender and slightly charred.

  • 8

    Once both tofu and vegetables are done, combine them on a serving plate. Adjust seasonings if needed and serve warm.