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 and hearty dish featuring crispy baked extra firm tofu and protein-packed chickpeas, nestled amongst a medley of roasted broccoli, red bell pepper, and zucchini. The vegetables provide a burst of color and flavor, while a light olive oil drizzle and a blend of aromatic spices create a delightful, satisfying meal perfect for any time of day.

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NUTRITION

625kcal
Protein
38.8g
Fat
32.9g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

100g Cooked Chickpeas

1 cup Chopped Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 cup Sliced Zucchini (124g)

1 tbsp Olive Oil

Spices to taste (Garlic Powder, Smoked Paprika, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes and chickpeas with a bit of olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu and chickpeas evenly on a parchment-lined baking sheet.

  • 5

    In another bowl, gently toss the chopped broccoli, sliced red bell pepper, and zucchini with the remaining olive oil and a pinch of salt and pepper.

  • 6

    Arrange the vegetables on a separate baking sheet or around the tofu if space permits.

  • 7

    Place both trays in the oven and roast for 25-30 minutes, turning halfway through to ensure even crispiness.

  • 8

    Once the tofu is golden and the vegetables are tender and slightly caramelized, remove from the oven.

  • 9

    Serve warm, and enjoy your balanced meal.

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 and hearty dish featuring crispy baked extra firm tofu and protein-packed chickpeas, nestled amongst a medley of roasted broccoli, red bell pepper, and zucchini. The vegetables provide a burst of color and flavor, while a light olive oil drizzle and a blend of aromatic spices create a delightful, satisfying meal perfect for any time of day.

NUTRITION

625kcal
Protein
38.8g
Fat
32.9g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

100g Cooked Chickpeas

1 cup Chopped Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 cup Sliced Zucchini (124g)

1 tbsp Olive Oil

Spices to taste (Garlic Powder, Smoked Paprika, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes and chickpeas with a bit of olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu and chickpeas evenly on a parchment-lined baking sheet.

  • 5

    In another bowl, gently toss the chopped broccoli, sliced red bell pepper, and zucchini with the remaining olive oil and a pinch of salt and pepper.

  • 6

    Arrange the vegetables on a separate baking sheet or around the tofu if space permits.

  • 7

    Place both trays in the oven and roast for 25-30 minutes, turning halfway through to ensure even crispiness.

  • 8

    Once the tofu is golden and the vegetables are tender and slightly caramelized, remove from the oven.

  • 9

    Serve warm, and enjoy your balanced meal.