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

Enjoy a hearty dish featuring crispy baked tofu paired with a colorful medley of roasted broccoli, red bell pepper, and carrot, accented with protein-packed chickpeas. The savory seasoning and light olive oil coating enhance the natural flavors of the vegetables and tofu, making it a satisfying meal that is both nutritious and delicious.

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NUTRITION

582kcal
Protein
36.1g
Fat
31.2g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1/2 cup Chickpeas

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and 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 into 1-inch cubes. In a bowl, toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through until they turn golden and crispy.

  • 4

    While the tofu bakes, chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into bite-sized pieces.

  • 5

    In a separate bowl, toss the vegetables and chickpeas with the remaining olive oil, salt, and pepper.

  • 6

    Place the vegetables and chickpeas on another baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 7

    Once both tofu and vegetables are done, combine them in a serving bowl. Adjust seasoning if necessary and serve warm.

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

Enjoy a hearty dish featuring crispy baked tofu paired with a colorful medley of roasted broccoli, red bell pepper, and carrot, accented with protein-packed chickpeas. The savory seasoning and light olive oil coating enhance the natural flavors of the vegetables and tofu, making it a satisfying meal that is both nutritious and delicious.

NUTRITION

582kcal
Protein
36.1g
Fat
31.2g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1/2 cup Chickpeas

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and 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 into 1-inch cubes. In a bowl, toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through until they turn golden and crispy.

  • 4

    While the tofu bakes, chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into bite-sized pieces.

  • 5

    In a separate bowl, toss the vegetables and chickpeas with the remaining olive oil, salt, and pepper.

  • 6

    Place the vegetables and chickpeas on another baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 7

    Once both tofu and vegetables are done, combine them in a serving bowl. Adjust seasoning if necessary and serve warm.