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 in a light blend of garlic, paprika, and herbs before being baked to perfection, while the colorful veggies add a delightful crunch and natural sweetness. This dish brings a balance of textures and flavors to excite your palate.

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NUTRITION

563kcal
Protein
37.7g
Fat
26.9g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 medium Zucchini (196g)

½ medium Red Onion (50g)

2 tsp Olive Oil

2 Garlic Cloves

1 tsp Smoked Paprika

1 tsp Dried Italian Herbs

Salt & Black 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 to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 tsp olive oil, minced garlic, smoked paprika, dried Italian herbs, salt, and black pepper.

  • 4

    Spread the seasoned tofu evenly on one side of the baking sheet.

  • 5

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. In a separate bowl, toss the vegetables with the remaining 1 tsp olive oil, salt, and pepper.

  • 6

    Arrange the vegetables on the other side of the baking sheet, ensuring they are in a single layer.

  • 7

    Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through, until the tofu is crisp on the edges and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and serve warm. Enjoy this colorful, nutrient-packed meal as breakfast, lunch, or dinner.

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 in a light blend of garlic, paprika, and herbs before being baked to perfection, while the colorful veggies add a delightful crunch and natural sweetness. This dish brings a balance of textures and flavors to excite your palate.

NUTRITION

563kcal
Protein
37.7g
Fat
26.9g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 medium Zucchini (196g)

½ medium Red Onion (50g)

2 tsp Olive Oil

2 Garlic Cloves

1 tsp Smoked Paprika

1 tsp Dried Italian Herbs

Salt & 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, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 tsp olive oil, minced garlic, smoked paprika, dried Italian herbs, salt, and black pepper.

  • 4

    Spread the seasoned tofu evenly on one side of the baking sheet.

  • 5

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. In a separate bowl, toss the vegetables with the remaining 1 tsp olive oil, salt, and pepper.

  • 6

    Arrange the vegetables on the other side of the baking sheet, ensuring they are in a single layer.

  • 7

    Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through, until the tofu is crisp on the edges and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and serve warm. Enjoy this colorful, nutrient-packed meal as breakfast, lunch, or dinner.