Sheet Pan Crispy Tofu and Roasted Vegetables

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

Sheet Pan Crispy Tofu and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Roasted Vegetables

Enjoy a vibrant medley of crispy tofu and colorful roasted vegetables, all perfectly seasoned and crisped to perfection on a single sheet pan. This dish delivers a satisfying crunch and a burst of savory flavors, making it a wholesome and balanced meal for any time of day.

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NUTRITION

587kcal
Protein
38.7g
Fat
35.0g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 block Extra Firm Tofu (396g)

1 cup Broccoli, chopped (91g)

1 medium Red Bell Pepper (120g)

1 medium Red Onion (110g)

1 small Zucchini (118g)

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Once drained, cut the tofu into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu on the prepared sheet pan in a single layer.

  • 5

    Chop the broccoli, red bell pepper, red onion, and zucchini into bite-sized pieces. In a separate bowl, toss the vegetables with the remaining olive oil, and a pinch of salt and pepper.

  • 6

    Arrange the vegetables around the tofu on the same sheet pan, ensuring they are in a single layer for even roasting.

  • 7

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven, serve warm, and enjoy your nutrient-packed, flavorful meal.

Sheet Pan Crispy Tofu and Roasted Vegetables

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

Sheet Pan Crispy Tofu and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Roasted Vegetables

Enjoy a vibrant medley of crispy tofu and colorful roasted vegetables, all perfectly seasoned and crisped to perfection on a single sheet pan. This dish delivers a satisfying crunch and a burst of savory flavors, making it a wholesome and balanced meal for any time of day.

NUTRITION

587kcal
Protein
38.7g
Fat
35.0g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 block Extra Firm Tofu (396g)

1 cup Broccoli, chopped (91g)

1 medium Red Bell Pepper (120g)

1 medium Red Onion (110g)

1 small Zucchini (118g)

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Once drained, cut the tofu into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu on the prepared sheet pan in a single layer.

  • 5

    Chop the broccoli, red bell pepper, red onion, and zucchini into bite-sized pieces. In a separate bowl, toss the vegetables with the remaining olive oil, and a pinch of salt and pepper.

  • 6

    Arrange the vegetables around the tofu on the same sheet pan, ensuring they are in a single layer for even roasting.

  • 7

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven, serve warm, and enjoy your nutrient-packed, flavorful meal.