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

A vibrant and satisfying dish featuring extra firm tofu baked to a crispy perfection, accompanied by a medley of roasted colorful vegetables and lightly spiced chickpeas. This dish delivers a pleasing crunch and an aromatic blend of seasonings, making it a healthy, protein-packed option ideal for any meal.

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NUTRITION

593kcal
Protein
46.5g
Fat
34.6g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup roasted Chickpeas (approx. 82g)

1 cup sliced Mixed Bell Peppers

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

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

  • 4

    Place the tofu on the baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through to ensure crispiness.

  • 5

    Meanwhile, chop the bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 6

    In a separate bowl, combine the vegetables and roasted chickpeas with the remaining olive oil, a pinch of salt, and pepper. Toss well to coat.

  • 7

    Spread the vegetable mixture on another baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly charred.

  • 8

    Once both the tofu and vegetables are done, plate them together. Adjust seasoning with additional salt and pepper if desired 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

A vibrant and satisfying dish featuring extra firm tofu baked to a crispy perfection, accompanied by a medley of roasted colorful vegetables and lightly spiced chickpeas. This dish delivers a pleasing crunch and an aromatic blend of seasonings, making it a healthy, protein-packed option ideal for any meal.

NUTRITION

593kcal
Protein
46.5g
Fat
34.6g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup roasted Chickpeas (approx. 82g)

1 cup sliced Mixed Bell Peppers

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

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

  • 4

    Place the tofu on the baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through to ensure crispiness.

  • 5

    Meanwhile, chop the bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 6

    In a separate bowl, combine the vegetables and roasted chickpeas with the remaining olive oil, a pinch of salt, and pepper. Toss well to coat.

  • 7

    Spread the vegetable mixture on another baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly charred.

  • 8

    Once both the tofu and vegetables are done, plate them together. Adjust seasoning with additional salt and pepper if desired and serve warm.