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 and satisfying meal featuring crispy baked tofu paired with a colorful medley of roasted vegetables. This dish delivers a satisfying crunch with perfectly baked tofu that soaks up a blend of savory spices, while the roasted bell peppers, broccoli, and carrots add natural sweetness and texture. A light drizzle of olive oil ensures each bite is rich in flavor and heart-healthy fats.

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NUTRITION

424kcal
Protein
37.7g
Fat
20.6g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

300g firm tofu

1 red bell pepper

1 yellow bell pepper

0.5 cup broccoli

1 medium carrot

1 tsp olive oil

1 tbsp cornstarch

1 tsp garlic powder

1 tsp smoked paprika

Salt and black pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture.

  • 2

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

  • 3

    Cut the tofu into 1-inch cubes. In a bowl, gently toss the tofu with cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Cut the red and yellow bell peppers into strips, chop the broccoli into small florets, and slice the carrot into thin rounds.

  • 5

    On another baking sheet, toss the vegetables with olive oil, salt, and pepper.

  • 6

    Arrange the tofu cubes on the baking sheet in a single layer, and roast in the preheated oven for 25-30 minutes, flipping halfway, until the tofu is crispy and golden.

  • 7

    At the same time, roast the vegetables on a separate tray for about 20 minutes until tender and slightly caramelized.

  • 8

    Serve the crispy tofu alongside the roasted rainbow vegetables. Enjoy!

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 and satisfying meal featuring crispy baked tofu paired with a colorful medley of roasted vegetables. This dish delivers a satisfying crunch with perfectly baked tofu that soaks up a blend of savory spices, while the roasted bell peppers, broccoli, and carrots add natural sweetness and texture. A light drizzle of olive oil ensures each bite is rich in flavor and heart-healthy fats.

NUTRITION

424kcal
Protein
37.7g
Fat
20.6g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

300g firm tofu

1 red bell pepper

1 yellow bell pepper

0.5 cup broccoli

1 medium carrot

1 tsp olive oil

1 tbsp cornstarch

1 tsp garlic powder

1 tsp smoked paprika

Salt and black pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture.

  • 2

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

  • 3

    Cut the tofu into 1-inch cubes. In a bowl, gently toss the tofu with cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Cut the red and yellow bell peppers into strips, chop the broccoli into small florets, and slice the carrot into thin rounds.

  • 5

    On another baking sheet, toss the vegetables with olive oil, salt, and pepper.

  • 6

    Arrange the tofu cubes on the baking sheet in a single layer, and roast in the preheated oven for 25-30 minutes, flipping halfway, until the tofu is crispy and golden.

  • 7

    At the same time, roast the vegetables on a separate tray for about 20 minutes until tender and slightly caramelized.

  • 8

    Serve the crispy tofu alongside the roasted rainbow vegetables. Enjoy!