Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant medley of extra firm tofu and crisp roasted vegetables on a sheet pan, drizzled with a hint of olive oil and aromatic spices. The tofu is baked to a perfect crisp on the edges while remaining tender inside, making it a satisfying and nutrient-packed dish ideal for any meal of the day.

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NUTRITION

568kcal
Protein
56.7g
Fat
29.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

150g Broccoli

1 medium Bell Pepper (around 100g)

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu gently between paper towels to remove excess moisture, then cut it into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu evenly on one side of the sheet pan.

  • 5

    Chop the broccoli into florets and slice the bell pepper into strips. Toss the vegetables lightly with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Arrange the vegetables on the remaining space of the sheet pan.

  • 7

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, turning the tofu halfway through to ensure even crisping, until the tofu edges are golden and the vegetables are tender with slight char.

  • 8

    Remove the sheet pan from the oven and serve warm, enjoying the mix of textures and flavors.

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant medley of extra firm tofu and crisp roasted vegetables on a sheet pan, drizzled with a hint of olive oil and aromatic spices. The tofu is baked to a perfect crisp on the edges while remaining tender inside, making it a satisfying and nutrient-packed dish ideal for any meal of the day.

NUTRITION

568kcal
Protein
56.7g
Fat
29.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

150g Broccoli

1 medium Bell Pepper (around 100g)

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu gently between paper towels to remove excess moisture, then cut it into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu evenly on one side of the sheet pan.

  • 5

    Chop the broccoli into florets and slice the bell pepper into strips. Toss the vegetables lightly with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Arrange the vegetables on the remaining space of the sheet pan.

  • 7

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, turning the tofu halfway through to ensure even crisping, until the tofu edges are golden and the vegetables are tender with slight char.

  • 8

    Remove the sheet pan from the oven and serve warm, enjoying the mix of textures and flavors.