YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Bell Peppers
Enjoy a satisfying plant-based meal with crispy baked tofu enhanced by a dusting of nutritional yeast, accompanied by roasted broccoli and bell peppers drizzled with olive oil. The dish is seasoned with garlic powder, salt, and pepper to create a delicious balance of flavors and textures.
INGREDIENTS
300 grams Firm Tofu
100 grams Broccoli
100 grams Bell Pepper
2 tablespoons Nutritional Yeast
1 tablespoon Olive Oil
1 teaspoon Cornstarch
Seasonings (Salt, Black Pepper, Garlic Powder) 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 it into bite-sized cubes.
In a bowl, toss the tofu cubes with cornstarch, salt, pepper, and garlic powder until evenly coated.
Spread the tofu on one side of the baking sheet and drizzle with a little olive oil. Bake for 25-30 minutes, flipping halfway, until the tofu is crispy and golden.
Meanwhile, chop the broccoli into florets and slice the bell pepper into strips.
Toss the vegetables with the remaining olive oil, a pinch of salt, and pepper. Spread them out on another baking sheet.
Roast the vegetables in the oven for 20-25 minutes until tender and slightly charred, stirring halfway through.
Once both the tofu and vegetables are done, transfer them to a serving bowl and sprinkle with nutritional yeast for an extra boost of flavor and protein.
Serve immediately and enjoy your balanced, crispy baked tofu meal.