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, satisfying dish featuring crispy baked extra firm tofu paired with an array of roasted rainbow vegetables and a sprinkle of nutty hemp seeds. Savory seasonings and a light olive oil drizzle enhance the flavors, creating a delicious balance of textures and colors that are as appealing as they are nourishing.

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NUTRITION

554kcal
Protein
36.2g
Fat
26.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

25g Hemp Seeds

1 medium Red Bell Pepper (120g)

1 small Yellow Squash (100g)

½ medium Red Onion (50g)

1 cup Broccoli (91g)

0.67 tbsp Olive Oil

Garlic Powder (to taste)

Smoked Paprika (to taste)

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press the 300g tofu for 15-20 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25 minutes, stirring halfway through for even crispiness.

  • 5

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

  • 6

    In another bowl, toss the chopped vegetables with the remaining olive oil, salt, and pepper.

  • 7

    Arrange the vegetables on a separate baking tray and roast in the oven for 20 minutes or until tender and slightly charred at the edges.

  • 8

    Once baked, remove the tofu from the oven and sprinkle with hemp seeds.

  • 9

    Plate the crispy baked tofu alongside the roasted rainbow vegetables 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, satisfying dish featuring crispy baked extra firm tofu paired with an array of roasted rainbow vegetables and a sprinkle of nutty hemp seeds. Savory seasonings and a light olive oil drizzle enhance the flavors, creating a delicious balance of textures and colors that are as appealing as they are nourishing.

NUTRITION

554kcal
Protein
36.2g
Fat
26.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

25g Hemp Seeds

1 medium Red Bell Pepper (120g)

1 small Yellow Squash (100g)

½ medium Red Onion (50g)

1 cup Broccoli (91g)

0.67 tbsp Olive Oil

Garlic Powder (to taste)

Smoked Paprika (to taste)

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press the 300g tofu for 15-20 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25 minutes, stirring halfway through for even crispiness.

  • 5

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

  • 6

    In another bowl, toss the chopped vegetables with the remaining olive oil, salt, and pepper.

  • 7

    Arrange the vegetables on a separate baking tray and roast in the oven for 20 minutes or until tender and slightly charred at the edges.

  • 8

    Once baked, remove the tofu from the oven and sprinkle with hemp seeds.

  • 9

    Plate the crispy baked tofu alongside the roasted rainbow vegetables and serve warm.