Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with crispy, seasoned tofu. This dish boasts a delightful balance of textures and flavors, with golden tofu cubes, tender roasted veggies, and a light sprinkle of hemp seeds for an extra nutritional boost.

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NUTRITION

528kcal
Protein
32.7g
Fat
30.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

50g Chickpeas

1 medium Red Bell Pepper (~120g)

1 small Zucchini (~110g)

1 cup Broccoli (~91g)

1 medium Carrot (~61g)

1 tbsp Olive Oil

1 tbsp Hemp Seeds

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, gently toss the tofu cubes with half of the olive oil, salt, pepper, and any preferred spices to crisp up during roasting.

  • 4

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

  • 5

    Spread the tofu and vegetables evenly on the prepared sheet pan, ensuring they are in a single layer for even roasting.

  • 6

    Roast in the oven for 25-30 minutes, stirring halfway through to achieve an even crisp and char on the edges.

  • 7

    About 5 minutes before the end of roasting, sprinkle the chickpeas over the pan to warm them through.

  • 8

    Once everything is roasted to your liking, remove the pan from the oven and transfer to a serving dish.

  • 9

    Finish with a sprinkle of hemp seeds on top for an extra nutritional boost and serve immediately.

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with crispy, seasoned tofu. This dish boasts a delightful balance of textures and flavors, with golden tofu cubes, tender roasted veggies, and a light sprinkle of hemp seeds for an extra nutritional boost.

NUTRITION

528kcal
Protein
32.7g
Fat
30.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

50g Chickpeas

1 medium Red Bell Pepper (~120g)

1 small Zucchini (~110g)

1 cup Broccoli (~91g)

1 medium Carrot (~61g)

1 tbsp Olive Oil

1 tbsp Hemp Seeds

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, gently toss the tofu cubes with half of the olive oil, salt, pepper, and any preferred spices to crisp up during roasting.

  • 4

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

  • 5

    Spread the tofu and vegetables evenly on the prepared sheet pan, ensuring they are in a single layer for even roasting.

  • 6

    Roast in the oven for 25-30 minutes, stirring halfway through to achieve an even crisp and char on the edges.

  • 7

    About 5 minutes before the end of roasting, sprinkle the chickpeas over the pan to warm them through.

  • 8

    Once everything is roasted to your liking, remove the pan from the oven and transfer to a serving dish.

  • 9

    Finish with a sprinkle of hemp seeds on top for an extra nutritional boost and serve immediately.