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 medley of crispy baked tofu and roasted rainbow vegetables enhanced with a hint of savory spices. This dish delivers a hearty crunch with perfectly roasted bell peppers, zucchini, and broccoli, balanced by protein-packed tofu and chickpeas for a satisfying meal that energizes without weighing you down.

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NUTRITION

554kcal
Protein
36.7g
Fat
27.2g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

0.75 cup Chickpeas, drained

0.5 medium Red Bell Pepper

0.5 medium Zucchini

1 cup Broccoli Florets

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu evenly on the baking sheet. Place in the oven and bake for 25-30 minutes, flipping halfway, until tofu is crispy and golden.

  • 5

    While the tofu bakes, chop the red bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 6

    In another bowl, toss the vegetables and chickpeas with the remaining olive oil, a pinch of salt, pepper, and a dusting of smoked paprika.

  • 7

    Spread the vegetable and chickpea mixture on a separate baking sheet. Roast in the oven for 20-25 minutes until tender and slightly charred at the edges.

  • 8

    Once both tofu and vegetables are cooked, combine them on a serving plate. Adjust seasoning if needed and serve warm.

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 medley of crispy baked tofu and roasted rainbow vegetables enhanced with a hint of savory spices. This dish delivers a hearty crunch with perfectly roasted bell peppers, zucchini, and broccoli, balanced by protein-packed tofu and chickpeas for a satisfying meal that energizes without weighing you down.

NUTRITION

554kcal
Protein
36.7g
Fat
27.2g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

0.75 cup Chickpeas, drained

0.5 medium Red Bell Pepper

0.5 medium Zucchini

1 cup Broccoli Florets

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu evenly on the baking sheet. Place in the oven and bake for 25-30 minutes, flipping halfway, until tofu is crispy and golden.

  • 5

    While the tofu bakes, chop the red bell pepper, zucchini, and broccoli into bite-sized pieces.

  • 6

    In another bowl, toss the vegetables and chickpeas with the remaining olive oil, a pinch of salt, pepper, and a dusting of smoked paprika.

  • 7

    Spread the vegetable and chickpea mixture on a separate baking sheet. Roast in the oven for 20-25 minutes until tender and slightly charred at the edges.

  • 8

    Once both tofu and vegetables are cooked, combine them on a serving plate. Adjust seasoning if needed and serve warm.