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 plate featuring crispy baked tofu and a medley of roasted vegetables. The tofu is seasoned with a touch of garlic and smoked paprika for a deliciously savory bite, while colorful bell pepper and zucchini offer a refreshing, crunchy contrast, making this dish both satisfying and nutrient-dense.

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NUTRITION

401kcal
Protein
32.7g
Fat
22.8g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

40g Chickpeas (cooked)

50g Red Bell Pepper

50g Zucchini

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and 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 gently between paper towels to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes and chickpeas with garlic powder, smoked paprika, salt, and black pepper.

  • 4

    Add the red bell pepper and zucchini (cut into bite-sized pieces) to the bowl, gently mixing to coat all ingredients with spices.

  • 5

    Drizzle olive oil over the mixture and toss to evenly distribute.

  • 6

    Spread the tofu, chickpeas, and vegetables in a single layer on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu edges are crispy and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven and serve warm, enjoying the contrast of crispy tofu and roasted, colorful vegetables.

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 plate featuring crispy baked tofu and a medley of roasted vegetables. The tofu is seasoned with a touch of garlic and smoked paprika for a deliciously savory bite, while colorful bell pepper and zucchini offer a refreshing, crunchy contrast, making this dish both satisfying and nutrient-dense.

NUTRITION

401kcal
Protein
32.7g
Fat
22.8g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

40g Chickpeas (cooked)

50g Red Bell Pepper

50g Zucchini

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and 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 gently between paper towels to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes and chickpeas with garlic powder, smoked paprika, salt, and black pepper.

  • 4

    Add the red bell pepper and zucchini (cut into bite-sized pieces) to the bowl, gently mixing to coat all ingredients with spices.

  • 5

    Drizzle olive oil over the mixture and toss to evenly distribute.

  • 6

    Spread the tofu, chickpeas, and vegetables in a single layer on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu edges are crispy and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven and serve warm, enjoying the contrast of crispy tofu and roasted, colorful vegetables.