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 roasted rainbow vegetables paired with crispy baked tofu. The tofu is marinated and lightly coated for an irresistible crunch, while the vegetables deliver a burst of color and fresh flavors in every bite. This dish is not only visually appealing but also perfectly balanced in protein and calories, making it an ideal meal for clean eating.

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NUTRITION

583kcal
Protein
37.6g
Fat
34.3g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

1 medium Red Bell Pepper (150g)

1 medium Zucchini (150g)

1 small Red Onion (70g)

1 tbsp Olive Oil

1 tbsp Soy Sauce

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water by wrapping it in paper towels and setting a heavy object on top for at least 15 minutes.

  • 3

    Cut the pressed tofu into 1-inch cubes.

  • 4

    In a bowl, combine the tofu cubes with soy sauce, cornstarch, garlic powder, and smoked paprika. Gently toss until tofu is well-coated.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them in a separate bowl.

  • 6

    Drizzle the vegetables with olive oil, and season with a pinch of salt and pepper if desired. Toss to lightly coat.

  • 7

    Spread the tofu cubes and vegetables evenly on the baking sheet in a single layer.

  • 8

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

  • 9

    Remove from the oven, let cool slightly, 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 roasted rainbow vegetables paired with crispy baked tofu. The tofu is marinated and lightly coated for an irresistible crunch, while the vegetables deliver a burst of color and fresh flavors in every bite. This dish is not only visually appealing but also perfectly balanced in protein and calories, making it an ideal meal for clean eating.

NUTRITION

583kcal
Protein
37.6g
Fat
34.3g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

1 medium Red Bell Pepper (150g)

1 medium Zucchini (150g)

1 small Red Onion (70g)

1 tbsp Olive Oil

1 tbsp Soy Sauce

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water by wrapping it in paper towels and setting a heavy object on top for at least 15 minutes.

  • 3

    Cut the pressed tofu into 1-inch cubes.

  • 4

    In a bowl, combine the tofu cubes with soy sauce, cornstarch, garlic powder, and smoked paprika. Gently toss until tofu is well-coated.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them in a separate bowl.

  • 6

    Drizzle the vegetables with olive oil, and season with a pinch of salt and pepper if desired. Toss to lightly coat.

  • 7

    Spread the tofu cubes and vegetables evenly on the baking sheet in a single layer.

  • 8

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

  • 9

    Remove from the oven, let cool slightly, and serve warm.