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 delicious, plant-powered meal featuring crispy baked tofu paired with vibrant roasted vegetables. Marinated with a drizzle of olive oil and finished with a sprinkle of nutritional yeast, this dish offers a satisfying crunch and a burst of savory flavor, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

453kcal
Protein
39.8g
Fat
25.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

100g Broccoli

100g Red Bell Pepper

0.5 tbsp Olive Oil

2 tbsp Nutritional Yeast

0.5 tsp Salt

0.5 tsp Black Pepper

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PREPARATION

  • 1

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

  • 2

    Press the firm tofu to remove excess moisture and then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half a tablespoon of olive oil, salt, and black pepper.

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy.

  • 5

    While the tofu bakes, chop the broccoli into small florets and slice the red bell pepper into strips.

  • 6

    Place the vegetables on another baking sheet, drizzle lightly with remaining olive oil, and season with a pinch of salt and pepper.

  • 7

    Roast the vegetables in the oven for about 20 minutes until tender and slightly charred on the edges.

  • 8

    Once both the tofu and vegetables are done, combine them in a serving bowl and sprinkle the nutritional yeast over the top.

  • 9

    Toss gently to coat evenly and serve warm.

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 delicious, plant-powered meal featuring crispy baked tofu paired with vibrant roasted vegetables. Marinated with a drizzle of olive oil and finished with a sprinkle of nutritional yeast, this dish offers a satisfying crunch and a burst of savory flavor, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

453kcal
Protein
39.8g
Fat
25.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

100g Broccoli

100g Red Bell Pepper

0.5 tbsp Olive Oil

2 tbsp Nutritional Yeast

0.5 tsp Salt

0.5 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    Press the firm tofu to remove excess moisture and then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half a tablespoon of olive oil, salt, and black pepper.

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy.

  • 5

    While the tofu bakes, chop the broccoli into small florets and slice the red bell pepper into strips.

  • 6

    Place the vegetables on another baking sheet, drizzle lightly with remaining olive oil, and season with a pinch of salt and pepper.

  • 7

    Roast the vegetables in the oven for about 20 minutes until tender and slightly charred on the edges.

  • 8

    Once both the tofu and vegetables are done, combine them in a serving bowl and sprinkle the nutritional yeast over the top.

  • 9

    Toss gently to coat evenly and serve warm.