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 and satisfying dish featuring crispy baked tofu paired with roasted broccoli and bell peppers, accented with a hint of olive oil and aromatic seasonings. This plant-powered meal offers a delightful balance of textures and flavors, perfect for lunch or dinner while keeping nutrition on point.

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NUTRITION

454kcal
Protein
36.3g
Fat
19.5g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm Tofu (~283g)

1/2 cup Chickpeas (~82g)

1 cup Broccoli (~91g)

1 medium Red Bell Pepper (~119g)

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

Salt & Black 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 to remove excess moisture, then cut it into 1/2-inch cubes. In a bowl, toss the tofu cubes with a portion of the garlic powder, smoked paprika, salt, and pepper.

  • 3

    Add the chickpeas to the bowl and gently mix to coat them with the spices as well.

  • 4

    Spread the tofu and chickpeas on one side of the baking sheet. On the other side, arrange the broccoli florets and sliced red bell pepper. Drizzle the vegetables with olive oil and lightly season with salt and pepper.

  • 5

    Place the baking sheet in the oven and roast for 25-30 minutes, flipping the tofu and stirring the vegetables halfway through, until the tofu is crisped and the vegetables are tender with charred edges.

  • 6

    Remove from the oven and serve warm. Enjoy this balanced, flavorful meal that's perfect for either lunch or dinner.

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 and satisfying dish featuring crispy baked tofu paired with roasted broccoli and bell peppers, accented with a hint of olive oil and aromatic seasonings. This plant-powered meal offers a delightful balance of textures and flavors, perfect for lunch or dinner while keeping nutrition on point.

NUTRITION

454kcal
Protein
36.3g
Fat
19.5g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm Tofu (~283g)

1/2 cup Chickpeas (~82g)

1 cup Broccoli (~91g)

1 medium Red Bell Pepper (~119g)

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Smoked Paprika

Salt & Black 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 to remove excess moisture, then cut it into 1/2-inch cubes. In a bowl, toss the tofu cubes with a portion of the garlic powder, smoked paprika, salt, and pepper.

  • 3

    Add the chickpeas to the bowl and gently mix to coat them with the spices as well.

  • 4

    Spread the tofu and chickpeas on one side of the baking sheet. On the other side, arrange the broccoli florets and sliced red bell pepper. Drizzle the vegetables with olive oil and lightly season with salt and pepper.

  • 5

    Place the baking sheet in the oven and roast for 25-30 minutes, flipping the tofu and stirring the vegetables halfway through, until the tofu is crisped and the vegetables are tender with charred edges.

  • 6

    Remove from the oven and serve warm. Enjoy this balanced, flavorful meal that's perfect for either lunch or dinner.