Crispy Baked Tofu with Roasted Asparagus and Bell Peppers

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

Crispy Baked Tofu with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Bell Peppers

Enjoy a deliciously hearty dish featuring crispy baked tofu, tender roasted asparagus, and vibrant bell peppers paired with light quinoa and a zesty lemon-garlic drizzle. This colorful plate offers a satisfying crunch and a burst of fresh flavors, perfect for a balanced meal.

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NUTRITION

474kcal
Protein
31.5g
Fat
21.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Asparagus

150g Red Bell Pepper

100g Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu for at least 20 minutes to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper to coat evenly.

  • 4

    Spread the tofu cubes on a lined baking sheet and bake for 25-30 minutes, flipping halfway through until the tofu becomes crispy on the edges.

  • 5

    While tofu bakes, trim the asparagus and slice the red bell pepper into strips. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    On a separate baking sheet, roast the asparagus and bell pepper in the oven for about 15 minutes until tender and slightly charred.

  • 7

    Prepare the plate by placing a serving of cooked quinoa. Top with roasted vegetables and crispy tofu.

  • 8

    Drizzle with lemon juice before serving for a fresh, tangy finishing touch.

Crispy Baked Tofu with Roasted Asparagus and Bell Peppers

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

Crispy Baked Tofu with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Asparagus and Bell Peppers

Enjoy a deliciously hearty dish featuring crispy baked tofu, tender roasted asparagus, and vibrant bell peppers paired with light quinoa and a zesty lemon-garlic drizzle. This colorful plate offers a satisfying crunch and a burst of fresh flavors, perfect for a balanced meal.

NUTRITION

474kcal
Protein
31.5g
Fat
21.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Asparagus

150g Red Bell Pepper

100g Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu for at least 20 minutes to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper to coat evenly.

  • 4

    Spread the tofu cubes on a lined baking sheet and bake for 25-30 minutes, flipping halfway through until the tofu becomes crispy on the edges.

  • 5

    While tofu bakes, trim the asparagus and slice the red bell pepper into strips. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    On a separate baking sheet, roast the asparagus and bell pepper in the oven for about 15 minutes until tender and slightly charred.

  • 7

    Prepare the plate by placing a serving of cooked quinoa. Top with roasted vegetables and crispy tofu.

  • 8

    Drizzle with lemon juice before serving for a fresh, tangy finishing touch.