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 vibrant mix of crispy baked tofu paired with a colorful medley of roasted vegetables. The tofu is tossed in a light cornstarch coating for extra crunch, then baked to perfection alongside tender broccoli, sweet red bell pepper, and subtly caramelized carrots. This dish delivers a satisfying combination of protein and nutrient-dense veggies, ideal for a balanced meal any time of the day.

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NUTRITION

503kcal
Protein
36.9g
Fat
27g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Carrot (61g)

1/2 tbsp Olive Oil

1 tbsp Cornstarch

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 for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, ensuring all sides are evenly coated. Season lightly with salt and pepper.

  • 4

    Cut the broccoli into florets, slice the red bell pepper into strips, and slice the carrot into rounds.

  • 5

    Place the chopped vegetables in a separate bowl, drizzle with 1/2 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.

  • 6

    Spread the tofu cubes and vegetables evenly on the prepared baking sheet, ensuring they are in a single layer for optimal roasting.

  • 7

    Bake for 25-30 minutes, flipping the tofu halfway through, until the tofu is golden and crispy and the vegetables are tender with slightly caramelized edges.

  • 8

    Remove from the oven and allow to cool slightly before serving.

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 vibrant mix of crispy baked tofu paired with a colorful medley of roasted vegetables. The tofu is tossed in a light cornstarch coating for extra crunch, then baked to perfection alongside tender broccoli, sweet red bell pepper, and subtly caramelized carrots. This dish delivers a satisfying combination of protein and nutrient-dense veggies, ideal for a balanced meal any time of the day.

NUTRITION

503kcal
Protein
36.9g
Fat
27g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Carrot (61g)

1/2 tbsp Olive Oil

1 tbsp Cornstarch

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 for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, ensuring all sides are evenly coated. Season lightly with salt and pepper.

  • 4

    Cut the broccoli into florets, slice the red bell pepper into strips, and slice the carrot into rounds.

  • 5

    Place the chopped vegetables in a separate bowl, drizzle with 1/2 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.

  • 6

    Spread the tofu cubes and vegetables evenly on the prepared baking sheet, ensuring they are in a single layer for optimal roasting.

  • 7

    Bake for 25-30 minutes, flipping the tofu halfway through, until the tofu is golden and crispy and the vegetables are tender with slightly caramelized edges.

  • 8

    Remove from the oven and allow to cool slightly before serving.