YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetables
Enjoy a hearty and flavorful dish featuring crispy baked tofu paired with a vibrant medley of roasted vegetables. This recipe delivers a satisfying crunch from the perfectly baked tofu enhanced by warm spices, while the assortment of red bell pepper, zucchini, red onion, and broccoli adds natural sweetness and texture. Finished with a light drizzle of olive oil, this dish is as visually appealing as it is nutritious.
INGREDIENTS
350 grams firm tofu
1/2 cup shelled edamame (approx. 80g)
1 medium red bell pepper
1 medium zucchini
1 small red onion
1 cup chopped broccoli
1/2 tablespoon olive oil
1 teaspoon garlic powder
Salt & pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu to remove excess moisture, then cut into cubes.
In a bowl, toss the tofu cubes with half of the olive oil, garlic powder, salt, and pepper.
Spread the tofu onto the baking sheet and bake for 25-30 minutes, flipping midway until crispy on all sides.
Meanwhile, chop the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces.
In a separate bowl, drizzle the remaining olive oil over the vegetables, season with salt and pepper, and toss to coat evenly.
Spread the vegetables on another baking sheet and roast them in the oven for 20-25 minutes until tender and slightly caramelized.
About 5 minutes before the tofu finishes, add the shelled edamame to the vegetable tray to warm them through.
Once both tofu and vegetables are done, combine them on a serving plate and give a final toss to mix the flavors.
Serve warm and enjoy your balanced crispy baked tofu with roasted vegetables.