Crispy Baked Tofu with Roasted Broccoli and Carrots

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

Crispy Baked Tofu with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Carrots

Enjoy a delightful blend of crispy baked tofu paired with perfectly roasted broccoli and carrots. This dish offers a satisfying crunch with a savory seasoning, making it a wholesome, plant-based meal that's as nutritious as it is flavorful.

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NUTRITION

578kcal
Protein
39.8g
Fat
31.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

200g Broccoli

150g Carrots

1 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Place the tofu cubes on the baking sheet and drizzle lightly with olive oil.

  • 5

    In a separate bowl, toss the broccoli florets and carrot pieces with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 6

    Arrange the vegetables on another baking sheet or in a separate section of the same pan, ensuring they are spread out evenly.

  • 7

    Bake both the tofu and vegetables in the preheated oven for 25-30 minutes, turning the tofu halfway through, until the tofu turns crispy and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.

Crispy Baked Tofu with Roasted Broccoli and Carrots

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

Crispy Baked Tofu with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Carrots

Enjoy a delightful blend of crispy baked tofu paired with perfectly roasted broccoli and carrots. This dish offers a satisfying crunch with a savory seasoning, making it a wholesome, plant-based meal that's as nutritious as it is flavorful.

NUTRITION

578kcal
Protein
39.8g
Fat
31.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

200g Broccoli

150g Carrots

1 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Place the tofu cubes on the baking sheet and drizzle lightly with olive oil.

  • 5

    In a separate bowl, toss the broccoli florets and carrot pieces with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 6

    Arrange the vegetables on another baking sheet or in a separate section of the same pan, ensuring they are spread out evenly.

  • 7

    Bake both the tofu and vegetables in the preheated oven for 25-30 minutes, turning the tofu halfway through, until the tofu turns crispy and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.