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

Savor a vibrant plate of crispy baked tofu paired with perfectly roasted vegetables. The tofu is marinated in a medley of spices and baked until golden and crunchy, while a colorful mix of broccoli, red bell pepper, and carrot is lightly roasted with chickpeas for added texture and protein. This dish is satisfying, balanced, and ideal for a hearty breakfast, lunch, or dinner.

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NUTRITION

573kcal
Protein
35.8g
Fat
29.7g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Chickpeas

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 medium Carrot, sliced

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes.

  • 3

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

  • 4

    On a baking sheet lined with parchment paper, spread out the tofu cubes and roast in the oven for 25-30 minutes, flipping halfway through until they are golden and crispy.

  • 5

    Meanwhile, in another bowl, combine the chickpeas, broccoli, red bell pepper, and carrot. Drizzle with the remaining olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 6

    Spread the vegetable mixture on a separate baking sheet and roast in the oven for 20-25 minutes, until the vegetables are tender and lightly browned.

  • 7

    Once both the tofu and vegetables are roasted, combine them on a serving dish and enjoy your balanced and flavorful meal.

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

Savor a vibrant plate of crispy baked tofu paired with perfectly roasted vegetables. The tofu is marinated in a medley of spices and baked until golden and crunchy, while a colorful mix of broccoli, red bell pepper, and carrot is lightly roasted with chickpeas for added texture and protein. This dish is satisfying, balanced, and ideal for a hearty breakfast, lunch, or dinner.

NUTRITION

573kcal
Protein
35.8g
Fat
29.7g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Chickpeas

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 medium Carrot, sliced

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes.

  • 3

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

  • 4

    On a baking sheet lined with parchment paper, spread out the tofu cubes and roast in the oven for 25-30 minutes, flipping halfway through until they are golden and crispy.

  • 5

    Meanwhile, in another bowl, combine the chickpeas, broccoli, red bell pepper, and carrot. Drizzle with the remaining olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 6

    Spread the vegetable mixture on a separate baking sheet and roast in the oven for 20-25 minutes, until the vegetables are tender and lightly browned.

  • 7

    Once both the tofu and vegetables are roasted, combine them on a serving dish and enjoy your balanced and flavorful meal.