Crispy Baked Tofu with Roasted Vegetables

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

Crispy Baked Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetables

Enjoy a vibrant dish featuring crispy baked tofu paired with a medley of roasted vegetables. The tofu is given a satisfying crunch with a light dusting of cornstarch and aromatic garlic, then baked to perfection. Combined with the natural sweetness of red bell peppers, the freshness of broccoli and zucchini, and the rich flavor of extra virgin olive oil, this dish is a delicious, balanced option for any meal of the day.

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NUTRITION

540kcal
Protein
36.8g
Fat
34.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1 tbsp Extra Virgin Olive Oil

1 Garlic Clove

1 tbsp Cornstarch

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, a pinch of salt and pepper, ensuring even coating.

  • 4

    Spread the tofu on half of the baking sheet and drizzle lightly with a bit of olive oil.

  • 5

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Mince the garlic.

  • 6

    Combine the vegetables and garlic in a bowl, drizzle with the remaining olive oil, and season with salt and pepper.

  • 7

    Spread the vegetables on the other half of the baking sheet.

  • 8

    Bake the tofu and vegetables in the preheated oven for 25-30 minutes, stirring halfway through to promote even crisping and roasting.

  • 9

    Once the tofu is golden and the vegetables are tender with slight char marks, remove from the oven. Serve warm.

Crispy Baked Tofu with Roasted Vegetables

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

Crispy Baked Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetables

Enjoy a vibrant dish featuring crispy baked tofu paired with a medley of roasted vegetables. The tofu is given a satisfying crunch with a light dusting of cornstarch and aromatic garlic, then baked to perfection. Combined with the natural sweetness of red bell peppers, the freshness of broccoli and zucchini, and the rich flavor of extra virgin olive oil, this dish is a delicious, balanced option for any meal of the day.

NUTRITION

540kcal
Protein
36.8g
Fat
34.2g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1 tbsp Extra Virgin Olive Oil

1 Garlic Clove

1 tbsp Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, a pinch of salt and pepper, ensuring even coating.

  • 4

    Spread the tofu on half of the baking sheet and drizzle lightly with a bit of olive oil.

  • 5

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Mince the garlic.

  • 6

    Combine the vegetables and garlic in a bowl, drizzle with the remaining olive oil, and season with salt and pepper.

  • 7

    Spread the vegetables on the other half of the baking sheet.

  • 8

    Bake the tofu and vegetables in the preheated oven for 25-30 minutes, stirring halfway through to promote even crisping and roasting.

  • 9

    Once the tofu is golden and the vegetables are tender with slight char marks, remove from the oven. Serve warm.