Name: Crispy Baked Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 300g Firm Tofu; 100g Red Bell Pepper; 100g Zucchini; 50g Red Onion; 100g Broccoli; 1 tsp Olive Oil; 1/4 cup Cooked Quinoa; 1 tsp Garlic Powder; Salt & Pepper to taste

Crispy Baked Tofu with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetables

Enjoy a vibrant plate of crispy baked tofu paired with perfectly roasted seasonal vegetables, served over a bed of light quinoa. The tofu is seasoned to perfection, offering a satisfying crunch while the roasted veggies add natural sweetness and texture.

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NUTRITION

Protein

31.5g

Fat

21g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Red Bell Pepper

100g Zucchini

50g Red Onion

100g Broccoli

1 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tsp Garlic Powder

Salt & 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 water, then cut it into evenly sized cubes.
3
In a bowl, toss tofu cubes gently with olive oil, garlic powder, salt, and pepper.
4
Chop the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces.
5
Arrange the tofu and vegetables on the baking sheet in a single layer.
6
Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the tofu is crispy and vegetables are tender.
7
While the tofu and vegetables roast, prepare the quinoa as per package instructions.
8
To serve, place the cooked quinoa on a plate and top with the crispy baked tofu and roasted vegetables.
9
Enjoy your nutritious meal, balancing protein, healthy fats, and fresh veggies effortlessly.