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 satisfying meal featuring crispy baked tofu paired with a medley of roasted vegetables. The tofu is gently crisped with a light cornstarch coating and seasoned with garlic powder and smoked paprika, while broccoli, bell pepper, and red onion are roasted to bring out their natural sweetness. A drizzle of olive oil ties everything together in this nutritious, balanced dish.

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NUTRITION

496kcal
Protein
40.1g
Fat
30.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

350g Extra-Firm Tofu

100g Broccoli

100g Red Bell Pepper

50g Red Onion

1 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

  • 4

    Arrange the tofu cubes on a baking sheet lined with parchment paper.

  • 5

    Chop broccoli, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet.

  • 7

    Place both the tofu and vegetables in the oven. Bake the tofu for 25-30 minutes, turning halfway through, until crisp and golden.

  • 8

    Roast the vegetables for about 20-25 minutes or until tender and slightly caramelized.

  • 9

    Serve the crispy baked tofu with a generous side of roasted vegetables.

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 satisfying meal featuring crispy baked tofu paired with a medley of roasted vegetables. The tofu is gently crisped with a light cornstarch coating and seasoned with garlic powder and smoked paprika, while broccoli, bell pepper, and red onion are roasted to bring out their natural sweetness. A drizzle of olive oil ties everything together in this nutritious, balanced dish.

NUTRITION

496kcal
Protein
40.1g
Fat
30.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

350g Extra-Firm Tofu

100g Broccoli

100g Red Bell Pepper

50g Red Onion

1 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

  • 4

    Arrange the tofu cubes on a baking sheet lined with parchment paper.

  • 5

    Chop broccoli, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet.

  • 7

    Place both the tofu and vegetables in the oven. Bake the tofu for 25-30 minutes, turning halfway through, until crisp and golden.

  • 8

    Roast the vegetables for about 20-25 minutes or until tender and slightly caramelized.

  • 9

    Serve the crispy baked tofu with a generous side of roasted vegetables.