Crispy Baked Tofu with Roasted Seasonal Vegetables

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

Crispy Baked Tofu with Roasted Seasonal Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Seasonal Vegetables

Enjoy a hearty, plant-powered meal featuring crispy baked tofu paired with a colorful medley of roasted seasonal vegetables. The tofu is marinated and baked to perfection while the vegetables are roasted with a hint of olive oil and spices, creating a satisfying dish that's both wholesome and delicious.

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NUTRITION

502kcal
Protein
36.6g
Fat
31g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

2 cloves Garlic, minced

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with half of the olive oil, smoked paprika, a pinch of salt, and pepper.

  • 4

    Spread the seasoned tofu on the baking sheet and bake for 25-30 minutes, flipping halfway through until edges are crispy.

  • 5

    While the tofu bakes, chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into rounds.

  • 6

    In another bowl, combine the vegetables with remaining olive oil, minced garlic, salt, and pepper.

  • 7

    Spread the vegetables on a separate baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 8

    Once both tofu and vegetables are done, combine them on a serving plate and adjust seasoning as needed. Serve warm.

Crispy Baked Tofu with Roasted Seasonal Vegetables

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

Crispy Baked Tofu with Roasted Seasonal Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Seasonal Vegetables

Enjoy a hearty, plant-powered meal featuring crispy baked tofu paired with a colorful medley of roasted seasonal vegetables. The tofu is marinated and baked to perfection while the vegetables are roasted with a hint of olive oil and spices, creating a satisfying dish that's both wholesome and delicious.

NUTRITION

502kcal
Protein
36.6g
Fat
31g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

2 cloves Garlic, minced

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with half of the olive oil, smoked paprika, a pinch of salt, and pepper.

  • 4

    Spread the seasoned tofu on the baking sheet and bake for 25-30 minutes, flipping halfway through until edges are crispy.

  • 5

    While the tofu bakes, chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into rounds.

  • 6

    In another bowl, combine the vegetables with remaining olive oil, minced garlic, salt, and pepper.

  • 7

    Spread the vegetables on a separate baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 8

    Once both tofu and vegetables are done, combine them on a serving plate and adjust seasoning as needed. Serve warm.