YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetables
Savor a beautifully crisp tofu paired with a medley of roasted vegetables and chickpeas for an energizing meal. The tofu is seasoned to perfection and baked until its edges are delightfully crunchy, while the colorful vegetables are roasted with a hint of olive oil and spices, creating a harmonious blend of textures and flavors.
INGREDIENTS
350g Firm Tofu
1/2 cup Canned Chickpeas (drained)
75g Broccoli
75g Red Bell Pepper
50g Red Onion
2 tsp Olive Oil
Spices (Salt, Pepper, Paprika)
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.
Preheat your oven to 400°F (200°C).
In a bowl, toss the tofu cubes with a little olive oil, salt, pepper, and paprika.
Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until crispy.
Meanwhile, chop the broccoli, red bell pepper, and red onion into bite-sized pieces.
In another bowl, combine the cut vegetables and chickpeas with the remaining olive oil and a sprinkle of salt and pepper.
Place the vegetable and chickpea mixture on a separate baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
Once both tofu and vegetables are done, combine them on a serving plate and enjoy your balanced, nutrient-dense meal.