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 mix of roasted rainbow vegetables paired with crispy baked extra-firm tofu. This dish features marinated tofu baked to a satisfying crisp and a medley of colorful bell peppers, broccoli, red onion, and zucchini, all lightly seasoned and roasted to perfection with a drizzle of olive oil. The result is a balanced, nutrient-packed meal with a pleasing crunch and burst of flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
39g
Fat
29g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 cup Broccoli Florets (90g)

1/2 Red Onion (50g)

1 small Zucchini (100g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Paprika

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture and cut it into approximately 1-inch cubes.

  • 3

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

  • 4

    On the baking sheet, arrange the tofu cubes in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy.

  • 5

    While the tofu bakes, chop the red and yellow bell peppers into 1-inch pieces, cut the broccoli into florets, slice the red onion into wedges, and cut the zucchini into rounds.

  • 6

    In a separate bowl, combine all the vegetables with the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables out on another baking sheet and roast in the oven for 20-25 minutes, stirring once halfway through, until they are tender and lightly charred on the edges.

  • 8

    Once both the tofu and vegetables are done, plate them together and serve immediately. Optionally, drizzle with a little extra lemon juice or sprinkle additional black pepper before serving.

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 mix of roasted rainbow vegetables paired with crispy baked extra-firm tofu. This dish features marinated tofu baked to a satisfying crisp and a medley of colorful bell peppers, broccoli, red onion, and zucchini, all lightly seasoned and roasted to perfection with a drizzle of olive oil. The result is a balanced, nutrient-packed meal with a pleasing crunch and burst of flavors.

NUTRITION

525kcal
Protein
39g
Fat
29g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 cup Broccoli Florets (90g)

1/2 Red Onion (50g)

1 small Zucchini (100g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Paprika

Salt and Black 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 to remove excess moisture and cut it into approximately 1-inch cubes.

  • 3

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

  • 4

    On the baking sheet, arrange the tofu cubes in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy.

  • 5

    While the tofu bakes, chop the red and yellow bell peppers into 1-inch pieces, cut the broccoli into florets, slice the red onion into wedges, and cut the zucchini into rounds.

  • 6

    In a separate bowl, combine all the vegetables with the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables out on another baking sheet and roast in the oven for 20-25 minutes, stirring once halfway through, until they are tender and lightly charred on the edges.

  • 8

    Once both the tofu and vegetables are done, plate them together and serve immediately. Optionally, drizzle with a little extra lemon juice or sprinkle additional black pepper before serving.