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 of crispy baked extra-firm tofu paired with a medley of roasted rainbow vegetables. The tofu, seasoned with a touch of garlic and smoked paprika, delivers a satisfying crunch, while the colorful bell peppers and zucchini contribute a burst of sweet, roasted flavors. This wholesome dish is both visually appealing and perfectly balanced for a nourishing meal.

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NUTRITION

546kcal
Protein
52.7g
Fat
32.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 block Extra Firm Tofu (400g)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and black pepper.

  • 4

    On a baking sheet lined with parchment paper, spread the tofu in a single layer. Bake for 25-30 minutes, turning halfway through, until crispy on the edges.

  • 5

    Chop the red and yellow bell peppers and zucchini into bite-sized pieces. Toss them in the remaining olive oil with a pinch of salt and pepper.

  • 6

    Place the vegetables on a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 7

    Once both the tofu and vegetables are done, combine them on a serving plate and adjust seasoning if necessary.

  • 8

    Serve immediately and enjoy your nutritious, vibrant 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 vibrant plate of crispy baked extra-firm tofu paired with a medley of roasted rainbow vegetables. The tofu, seasoned with a touch of garlic and smoked paprika, delivers a satisfying crunch, while the colorful bell peppers and zucchini contribute a burst of sweet, roasted flavors. This wholesome dish is both visually appealing and perfectly balanced for a nourishing meal.

NUTRITION

546kcal
Protein
52.7g
Fat
32.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 block Extra Firm Tofu (400g)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and black pepper.

  • 4

    On a baking sheet lined with parchment paper, spread the tofu in a single layer. Bake for 25-30 minutes, turning halfway through, until crispy on the edges.

  • 5

    Chop the red and yellow bell peppers and zucchini into bite-sized pieces. Toss them in the remaining olive oil with a pinch of salt and pepper.

  • 6

    Place the vegetables on a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 7

    Once both the tofu and vegetables are done, combine them on a serving plate and adjust seasoning if necessary.

  • 8

    Serve immediately and enjoy your nutritious, vibrant meal!