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 colorful and nutritious plate of crispy baked tofu paired with a medley of roasted rainbow vegetables. The tofu provides a satisfying crunch and a savory protein punch, while the vibrant vegetables offer a burst of natural sweetness and texture, making this dish an ideal balanced meal for any time of day.

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NUTRITION

460kcal
Protein
36.6g
Fat
20.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

100g Shelled Edamame

1 medium Red Bell Pepper

1 small Yellow Squash

1/2 medium Red Onion

100g Broccoli

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a bowl, gently toss the tofu cubes with half of the olive oil, smoked paprika, salt, and pepper.

  • 3

    On a baking sheet lined with parchment paper, arrange the tofu cubes in a single layer. Bake for 20-25 minutes, flipping halfway through until the tofu is golden and crispy.

  • 4

    Meanwhile, chop the red bell pepper, yellow squash, red onion, and broccoli into bite-sized pieces. In another bowl, toss the vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet. Roast in the oven for about 20 minutes, until they are tender and slightly charred at the edges.

  • 6

    Once both the tofu and vegetables are done, combine them in a serving bowl. Gently fold in the shelled edamame to maintain its texture and vibrant color.

  • 7

    Serve warm and enjoy your balanced, protein-packed, and nutrient-rich meal.

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 colorful and nutritious plate of crispy baked tofu paired with a medley of roasted rainbow vegetables. The tofu provides a satisfying crunch and a savory protein punch, while the vibrant vegetables offer a burst of natural sweetness and texture, making this dish an ideal balanced meal for any time of day.

NUTRITION

460kcal
Protein
36.6g
Fat
20.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

100g Shelled Edamame

1 medium Red Bell Pepper

1 small Yellow Squash

1/2 medium Red Onion

100g Broccoli

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a bowl, gently toss the tofu cubes with half of the olive oil, smoked paprika, salt, and pepper.

  • 3

    On a baking sheet lined with parchment paper, arrange the tofu cubes in a single layer. Bake for 20-25 minutes, flipping halfway through until the tofu is golden and crispy.

  • 4

    Meanwhile, chop the red bell pepper, yellow squash, red onion, and broccoli into bite-sized pieces. In another bowl, toss the vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet. Roast in the oven for about 20 minutes, until they are tender and slightly charred at the edges.

  • 6

    Once both the tofu and vegetables are done, combine them in a serving bowl. Gently fold in the shelled edamame to maintain its texture and vibrant color.

  • 7

    Serve warm and enjoy your balanced, protein-packed, and nutrient-rich meal.