YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes
Savor a vibrant, hearty dish featuring crispy baked extra-firm tofu combined with golden roasted broccoli and sweet potatoes, finished with a hint of roasted chickpeas for added crunch. This well-balanced plate offers an exciting mix of textures and a subtle warmth from aromatic spices, making it a satisfying option for any meal of the day.
INGREDIENTS
350g Extra-Firm Tofu
40g Chickpeas (canned, drained)
150g Broccoli Florets
150g Sweet Potato, cubed
0.4 tbsp Olive Oil
Spices (Salt, Pepper, Garlic Powder, Paprika)
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
In a bowl, gently toss the tofu cubes with a portion of the olive oil and your chosen spices (salt, pepper, garlic powder, paprika) until evenly coated.
On a parchment-lined baking sheet, spread out the seasoned tofu and chickpeas. Place in the preheated oven and bake for 25-30 minutes, turning halfway through, until the tofu edges are crispy and the chickpeas are lightly toasted.
Meanwhile, in another bowl, toss the broccoli florets and sweet potato cubes with the remaining olive oil and a pinch of salt and pepper.
Spread the vegetables on a separate baking tray and roast in the oven for about 20-25 minutes until the sweet potatoes are tender and the broccoli has a roasted char.
Once everything is cooked, assemble your plate with a generous portion of roasted broccoli and sweet potatoes, topped with crispy baked tofu and roasted chickpeas.
Serve warm and enjoy a nutritious, balanced meal.