Crispy Baked Tofu with Roasted Broccoli and Bell Peppers

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

Crispy Baked Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Bell Peppers

Enjoy a hearty and flavorful plant-based meal featuring crispy baked tofu paired with perfectly roasted broccoli, vibrant red bell pepper, and protein-packed chickpeas. This dish delivers a satisfying crunch and a medley of textures and colors, making it a nutritious yet delicious option for any dinner.

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NUTRITION

488kcal
Protein
35g
Fat
19.1g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup chopped Broccoli

1 medium Red Bell Pepper

1/2 cup Chickpeas (drained)

1 tsp Olive Oil

1 tbsp Cornstarch

Mixed Spices (Salt, Pepper, Garlic Powder, Paprika)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch and a pinch of your mixed spices until evenly coated.

  • 4

    Place the tofu on the prepared baking sheet and bake for about 25-30 minutes, flipping halfway through until crispy and golden.

  • 5

    Meanwhile, in another bowl, combine chopped broccoli, sliced red bell pepper, and chickpeas. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.

  • 6

    Spread the vegetable mixture on a separate baking sheet and roast in the oven for about 20 minutes until vegetables are tender and slightly charred at the edges.

  • 7

    Once both the tofu and vegetables are done, plate them together and serve warm.

Crispy Baked Tofu with Roasted Broccoli and Bell Peppers

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

Crispy Baked Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Bell Peppers

Enjoy a hearty and flavorful plant-based meal featuring crispy baked tofu paired with perfectly roasted broccoli, vibrant red bell pepper, and protein-packed chickpeas. This dish delivers a satisfying crunch and a medley of textures and colors, making it a nutritious yet delicious option for any dinner.

NUTRITION

488kcal
Protein
35g
Fat
19.1g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup chopped Broccoli

1 medium Red Bell Pepper

1/2 cup Chickpeas (drained)

1 tsp Olive Oil

1 tbsp Cornstarch

Mixed Spices (Salt, Pepper, Garlic Powder, Paprika)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch and a pinch of your mixed spices until evenly coated.

  • 4

    Place the tofu on the prepared baking sheet and bake for about 25-30 minutes, flipping halfway through until crispy and golden.

  • 5

    Meanwhile, in another bowl, combine chopped broccoli, sliced red bell pepper, and chickpeas. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.

  • 6

    Spread the vegetable mixture on a separate baking sheet and roast in the oven for about 20 minutes until vegetables are tender and slightly charred at the edges.

  • 7

    Once both the tofu and vegetables are done, plate them together and serve warm.