YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Rainbow Vegetables
Savor the satisfying crunch of baked tofu paired with a vibrant medley of roasted rainbow vegetables. This dish features perfectly crisp tofu cubes enveloped in a light, seasoned coating and a colorful mix of red and yellow bell peppers, broccoli, carrot, and zucchini, all drizzled with a hint of olive oil and aromatic herbs.
INGREDIENTS
350g Extra-Firm Tofu
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 cup Broccoli
1 medium Carrot
1 small Zucchini
2 teaspoons Cornstarch
1 tablespoon Olive Oil
1 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into evenly sized cubes.
In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until each piece is well-coated.
Spread the tofu cubes on a parchment-lined baking tray. Lightly spray or drizzle a little olive oil over the tofu for extra crispiness.
On a separate baking sheet, combine chopped red and yellow bell peppers (sliced into strips), broccoli florets, sliced carrot, and sliced zucchini. Drizzle with the olive oil, then season with salt and pepper.
Place both baking sheets in the oven. Roast the vegetables for about 20-25 minutes, stirring halfway through. Bake the tofu for about 25-30 minutes until the edges are golden and crispy.
Once done, plate the crispy tofu alongside the roasted rainbow vegetables. Serve warm and enjoy your nutrient-packed, colorful meal.