YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers
Enjoy a vibrant, nutrient-packed meal featuring crispy baked tofu alongside roasted broccoli and sweet bell peppers. This sheet pan dish is seasoned to perfection and offers a satisfying crunch, a medley of textures and colors, making it not only delicious but also a balanced meal for your busy day.
INGREDIENTS
350 grams Firm Tofu
150 grams Broccoli
150 grams Red Bell Pepper
1 tablespoon Olive Oil
1 teaspoon Garlic Powder
Pinch Salt
Pinch Black Pepper
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
Preheat your oven to 400°F (200°C).
In a large bowl, toss the tofu cubes with half of the olive oil, garlic powder, a pinch of salt, and pepper until evenly coated.
On a sheet pan lined with parchment paper, arrange the tofu cubes in a single layer.
In another bowl, toss the broccoli florets and sliced red bell pepper with the remaining olive oil, salt, and pepper.
Spread the vegetables out on the same sheet pan around the tofu.
Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the tofu is crispy on the edges and the vegetables are tender and slightly charred.
Once done, remove from the oven and serve warm.