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 vibrant medley of crispy baked tofu paired with tender roasted broccoli and sweet red bell peppers. This dish features a light, crunchy coating on the tofu and perfectly roasted veggies, making it a satisfying and well-balanced meal.

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NUTRITION

538kcal
Protein
36.3g
Fat
33g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

14 ounces Extra Firm Tofu (400g)

1 cup Broccoli (90g)

1 medium Red Bell Pepper (120g)

1 tablespoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a bowl, toss the tofu cubes gently with cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu cubes on the prepared baking sheet and drizzle with half of the olive oil.

  • 5

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through to ensure an even, crispy texture.

  • 6

    Meanwhile, chop the broccoli into florets and slice the red bell pepper into strips.

  • 7

    Place the vegetables on another baking sheet and drizzle with the remaining olive oil, seasoning with salt and pepper.

  • 8

    Roast the vegetables in the oven for about 20 minutes, or until tender and slightly charred on the edges.

  • 9

    Once both the tofu and vegetables are done, serve them together for a satisfying, nutrient-packed meal.

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 vibrant medley of crispy baked tofu paired with tender roasted broccoli and sweet red bell peppers. This dish features a light, crunchy coating on the tofu and perfectly roasted veggies, making it a satisfying and well-balanced meal.

NUTRITION

538kcal
Protein
36.3g
Fat
33g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

14 ounces Extra Firm Tofu (400g)

1 cup Broccoli (90g)

1 medium Red Bell Pepper (120g)

1 tablespoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a bowl, toss the tofu cubes gently with cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu cubes on the prepared baking sheet and drizzle with half of the olive oil.

  • 5

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through to ensure an even, crispy texture.

  • 6

    Meanwhile, chop the broccoli into florets and slice the red bell pepper into strips.

  • 7

    Place the vegetables on another baking sheet and drizzle with the remaining olive oil, seasoning with salt and pepper.

  • 8

    Roast the vegetables in the oven for about 20 minutes, or until tender and slightly charred on the edges.

  • 9

    Once both the tofu and vegetables are done, serve them together for a satisfying, nutrient-packed meal.