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

A vibrant medley of crispy marinated tofu paired with a colorful array of roasted vegetables. The tofu is baked to perfection with a light crunch while the vegetables bring a burst of natural sweetness and savory depth. This dish is both satisfying and nourishing, ideal for any meal of the day.

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NUTRITION

642kcal
Protein
40.7g
Fat
34.1g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu (firm, raw)

1/2 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Broccoli

1/2 tbsp Olive Oil

2 cloves Garlic

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess water, then cut into uniform cubes.

  • 2

    Preheat your oven to 425°F (220°C).

  • 3

    In a large bowl, toss the tofu cubes and chickpeas with olive oil, minced garlic, smoked paprika, salt, and black pepper.

  • 4

    Prepare the vegetables: slice the red bell pepper and zucchini into bite-sized pieces, cut the red onion into wedges, and separate the broccoli into florets.

  • 5

    On a sheet pan, spread out the tofu, chickpeas, and vegetables evenly in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven 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

A vibrant medley of crispy marinated tofu paired with a colorful array of roasted vegetables. The tofu is baked to perfection with a light crunch while the vegetables bring a burst of natural sweetness and savory depth. This dish is both satisfying and nourishing, ideal for any meal of the day.

NUTRITION

642kcal
Protein
40.7g
Fat
34.1g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu (firm, raw)

1/2 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Broccoli

1/2 tbsp Olive Oil

2 cloves Garlic

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess water, then cut into uniform cubes.

  • 2

    Preheat your oven to 425°F (220°C).

  • 3

    In a large bowl, toss the tofu cubes and chickpeas with olive oil, minced garlic, smoked paprika, salt, and black pepper.

  • 4

    Prepare the vegetables: slice the red bell pepper and zucchini into bite-sized pieces, cut the red onion into wedges, and separate the broccoli into florets.

  • 5

    On a sheet pan, spread out the tofu, chickpeas, and vegetables evenly in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve immediately.