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 plate of crispy baked extra firm tofu paired with a colorful medley of roasted bell peppers, broccoli, zucchini, and red onion. The tofu is marinated and baked until golden, offering a satisfying crunch that perfectly complements the natural sweetness and earthiness of slow-roasted vegetables.

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NUTRITION

556kcal
Protein
35.9g
Fat
29.9g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 cup chopped Broccoli (91g)

1/2 medium Red Onion (55g)

1 medium Zucchini (196g)

1 tbsp Olive Oil

Salt and Pepper to taste

1 tsp Garlic Powder

1 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 3

    In a bowl, toss the tofu cubes with half the olive oil, garlic powder, smoked paprika, salt, and pepper until well-coated.

  • 4

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, turning halfway, until edges become crispy and golden.

  • 5

    While the tofu bakes, chop the red and yellow bell peppers, broccoli, red onion, and zucchini into bite-sized pieces.

  • 6

    Place the vegetables in a separate bowl, drizzle with the remaining olive oil, and season with salt and pepper. Toss to coat evenly.

  • 7

    Spread the vegetables on another baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 8

    Once both tofu and vegetables are done, combine them on a serving plate. Adjust seasoning 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 plate of crispy baked extra firm tofu paired with a colorful medley of roasted bell peppers, broccoli, zucchini, and red onion. The tofu is marinated and baked until golden, offering a satisfying crunch that perfectly complements the natural sweetness and earthiness of slow-roasted vegetables.

NUTRITION

556kcal
Protein
35.9g
Fat
29.9g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 cup chopped Broccoli (91g)

1/2 medium Red Onion (55g)

1 medium Zucchini (196g)

1 tbsp Olive Oil

Salt and Pepper to taste

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 3

    In a bowl, toss the tofu cubes with half the olive oil, garlic powder, smoked paprika, salt, and pepper until well-coated.

  • 4

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, turning halfway, until edges become crispy and golden.

  • 5

    While the tofu bakes, chop the red and yellow bell peppers, broccoli, red onion, and zucchini into bite-sized pieces.

  • 6

    Place the vegetables in a separate bowl, drizzle with the remaining olive oil, and season with salt and pepper. Toss to coat evenly.

  • 7

    Spread the vegetables on another baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 8

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