YOUR SOLIN GENERATED RECIPE
Crispy Tofu with Garlic-Herb Roasted Vegetables
Savor the crispy goodness of perfectly baked extra firm tofu paired with a medley of garlic-herb roasted vegetables and a boost of protein-packed chickpeas. This dish features golden, crunchy tofu with a flavorful, aromatic vegetable mix that’s lightly dressed with olive oil and fresh herbs, creating a satisfying and balanced meal.
INGREDIENTS
350 grams Extra Firm Tofu
50 grams Canned Chickpeas (drained)
75 grams Red Bell Pepper
125 grams Zucchini
50 grams Red Onion
100 grams Broccoli
1 clove Fresh Garlic
1 tablespoon Olive Oil
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
Press the extra firm tofu to eliminate excess moisture, then cut it into 1/2-inch cubes.
In a bowl, toss the tofu cubes with half the olive oil, salt, and pepper. Spread them on the baking tray and bake for 25-30 minutes until the tofu turns golden and crispy, flipping halfway.
Meanwhile, chop the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces.
In another bowl, mix the chopped vegetables with the remaining olive oil, minced garlic, dried thyme, and dried rosemary. Season with a pinch of salt and pepper.
Spread the vegetables evenly on a separate baking tray and roast in the oven for 20-25 minutes until tender and slightly caramelized.
For added protein and texture, gently stir in the drained chickpeas during the last 10 minutes of the vegetable roasting.
Once done, combine the crispy tofu with the roasted vegetables and chickpeas. Toss lightly to mix the flavors.
Serve warm, and enjoy your balanced, protein-rich meal.