Crispy Baked Tofu with Roasted Broccoli and Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Chickpeas

Enjoy a hearty and flavorful plant-based meal featuring crispy baked tofu paired with perfectly roasted broccoli and tangy roasted chickpeas. This dish offers a satisfying crunch, a burst of savory spices, and a balanced mix of protein and fiber to keep you energized.

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NUTRITION

455kcal
Protein
33.2g
Fat
18.2g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

200g extra firm tofu

150g broccoli

1/2 cup canned chickpeas (drained)

1 tbsp olive oil

1 tbsp cornstarch

1 tbsp soy sauce

1 tsp garlic powder

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 moisture. Once pressed, cut the tofu into 1-inch cubes.

  • 2

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

  • 3

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 4

    On one half of the baking sheet, arrange the tofu cubes and drizzle with half the olive oil.

  • 5

    On the other half, add broccoli florets (cut from the 150g portion) and drained chickpeas. Drizzle with the remaining olive oil, season with a little salt and pepper, and toss to combine.

  • 6

    Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the tofu is crispy and the broccoli is tender and slightly charred.

  • 7

    Remove from the oven and serve warm as a balanced meal.

Crispy Baked Tofu with Roasted Broccoli and Chickpeas

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 Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Chickpeas

Enjoy a hearty and flavorful plant-based meal featuring crispy baked tofu paired with perfectly roasted broccoli and tangy roasted chickpeas. This dish offers a satisfying crunch, a burst of savory spices, and a balanced mix of protein and fiber to keep you energized.

NUTRITION

455kcal
Protein
33.2g
Fat
18.2g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

200g extra firm tofu

150g broccoli

1/2 cup canned chickpeas (drained)

1 tbsp olive oil

1 tbsp cornstarch

1 tbsp soy sauce

1 tsp garlic powder

1 tsp smoked paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

  • 2

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

  • 3

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 4

    On one half of the baking sheet, arrange the tofu cubes and drizzle with half the olive oil.

  • 5

    On the other half, add broccoli florets (cut from the 150g portion) and drained chickpeas. Drizzle with the remaining olive oil, season with a little salt and pepper, and toss to combine.

  • 6

    Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the tofu is crispy and the broccoli is tender and slightly charred.

  • 7

    Remove from the oven and serve warm as a balanced meal.