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 hearty plate of crispy baked tofu paired with a medley of roasted vegetables. The tofu is perfectly seasoned and baked to a satisfying crisp, while the vibrant mix of broccoli, carrots, and red bell pepper brings a pop of color and natural sweetness. A light drizzle of olive oil and a blend of robust seasonings create a dish that is both nutritious and gratifying.

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NUTRITION

570kcal
Protein
35.3g
Fat
30.6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 cup Broccoli, chopped

1 medium Carrot, chopped

1/2 cup Red Bell Pepper, sliced

1 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, salt, and pepper until evenly coated.

  • 4

    Arrange the tofu evenly on the baking sheet and bake in the preheated oven for 25-30 minutes until the tofu is crisp and lightly browned, flipping halfway through.

  • 5

    While the tofu bakes, chop the broccoli, carrot, and red bell pepper. In another bowl, toss the vegetables and chickpeas with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetable mixture on a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring once.

  • 7

    Once both the tofu and vegetables are done, plate them together. Enjoy your crispy baked tofu with a vibrant mix 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 hearty plate of crispy baked tofu paired with a medley of roasted vegetables. The tofu is perfectly seasoned and baked to a satisfying crisp, while the vibrant mix of broccoli, carrots, and red bell pepper brings a pop of color and natural sweetness. A light drizzle of olive oil and a blend of robust seasonings create a dish that is both nutritious and gratifying.

NUTRITION

570kcal
Protein
35.3g
Fat
30.6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 cup Broccoli, chopped

1 medium Carrot, chopped

1/2 cup Red Bell Pepper, sliced

1 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, salt, and pepper until evenly coated.

  • 4

    Arrange the tofu evenly on the baking sheet and bake in the preheated oven for 25-30 minutes until the tofu is crisp and lightly browned, flipping halfway through.

  • 5

    While the tofu bakes, chop the broccoli, carrot, and red bell pepper. In another bowl, toss the vegetables and chickpeas with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetable mixture on a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring once.

  • 7

    Once both the tofu and vegetables are done, plate them together. Enjoy your crispy baked tofu with a vibrant mix of roasted vegetables!