Sheet Pan Lemon Herb Tofu with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Tofu with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Tofu with Crispy Roasted Vegetables

Enjoy a vibrant, nutrient-packed dish featuring crispy roasted vegetables and perfectly seasoned lemon herb tofu. The tofu is baked to a firm, golden texture while the assortment of broccoli, red bell pepper, red onion, and zucchini develop rich caramelized flavors. An ideal meal for clean-eating and balanced macros, this recipe delights with every bite.

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NUTRITION

587kcal
Protein
38.5g
Fat
35.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

90g Broccoli

1 medium Red Bell Pepper (120g)

1 small Red Onion (70g)

1 medium Zucchini (200g)

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess water. Once pressed, cut it into 1-inch cubes.

  • 2

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 3

    In a large bowl, gently toss the tofu cubes with olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper until well coated.

  • 4

    Add the chopped broccoli, sliced red bell pepper, thinly sliced red onion, and sliced zucchini to the bowl. Toss gently to mix tofu with the vegetables and seasonings.

  • 5

    Spread the tofu and vegetables evenly over the sheet pan in a single layer.

  • 6

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

  • 7

    Remove from the oven and serve warm. Enjoy your balanced and delicious meal!

Sheet Pan Lemon Herb Tofu with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Tofu with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Tofu with Crispy Roasted Vegetables

Enjoy a vibrant, nutrient-packed dish featuring crispy roasted vegetables and perfectly seasoned lemon herb tofu. The tofu is baked to a firm, golden texture while the assortment of broccoli, red bell pepper, red onion, and zucchini develop rich caramelized flavors. An ideal meal for clean-eating and balanced macros, this recipe delights with every bite.

NUTRITION

587kcal
Protein
38.5g
Fat
35.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

90g Broccoli

1 medium Red Bell Pepper (120g)

1 small Red Onion (70g)

1 medium Zucchini (200g)

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water. Once pressed, cut it into 1-inch cubes.

  • 2

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 3

    In a large bowl, gently toss the tofu cubes with olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper until well coated.

  • 4

    Add the chopped broccoli, sliced red bell pepper, thinly sliced red onion, and sliced zucchini to the bowl. Toss gently to mix tofu with the vegetables and seasonings.

  • 5

    Spread the tofu and vegetables evenly over the sheet pan in a single layer.

  • 6

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

  • 7

    Remove from the oven and serve warm. Enjoy your balanced and delicious meal!