Crispy Tofu with Roasted Broccoli

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

Crispy Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Broccoli

Enjoy a delightful plate of crispy tofu paired with tender roasted broccoli and hearty chickpeas. The tofu is perfectly crisped with a light dusting of cornstarch, while the broccoli roasts to bring out its natural sweetness, and chickpeas add a satisfying texture. Each bite combines a wonderful crunch, savory notes, and a hint of spice that makes it a balanced, clean, nutritious meal.

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NUTRITION

515kcal
Protein
36g
Fat
22.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

200g Broccoli

1/2 cup Chickpeas (canned, drained)

1 tsp Olive Oil

1 tbsp Cornstarch

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.

  • 2

    Drain the tofu and press it gently to remove excess water. Cut the tofu into 1-inch cubes.

  • 3

    Place the tofu cubes in a bowl, add the cornstarch, and season with a pinch of salt and pepper. Toss gently until evenly coated.

  • 4

    Cut the broccoli into bite-sized florets. In a separate bowl, toss the broccoli with olive oil, salt, and pepper.

  • 5

    Spread the broccoli on the prepared baking tray and roast in the oven for 20-25 minutes, until edges are crispy and tender.

  • 6

    While the broccoli roasts, heat a nonstick skillet over medium-high heat. Add the tofu cubes and cook for about 6-8 minutes, turning occasionally, until all sides are golden and crispy.

  • 7

    In the last 5 minutes of roasting, add the drained chickpeas to the baking tray to warm through and slightly crisp up.

  • 8

    Combine the crispy tofu, roasted broccoli, and chickpeas in a serving bowl. Adjust seasoning with additional salt and pepper if needed, and serve warm.

Crispy Tofu with Roasted Broccoli

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

Crispy Tofu with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Broccoli

Enjoy a delightful plate of crispy tofu paired with tender roasted broccoli and hearty chickpeas. The tofu is perfectly crisped with a light dusting of cornstarch, while the broccoli roasts to bring out its natural sweetness, and chickpeas add a satisfying texture. Each bite combines a wonderful crunch, savory notes, and a hint of spice that makes it a balanced, clean, nutritious meal.

NUTRITION

515kcal
Protein
36g
Fat
22.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

200g Broccoli

1/2 cup Chickpeas (canned, drained)

1 tsp Olive Oil

1 tbsp Cornstarch

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.

  • 2

    Drain the tofu and press it gently to remove excess water. Cut the tofu into 1-inch cubes.

  • 3

    Place the tofu cubes in a bowl, add the cornstarch, and season with a pinch of salt and pepper. Toss gently until evenly coated.

  • 4

    Cut the broccoli into bite-sized florets. In a separate bowl, toss the broccoli with olive oil, salt, and pepper.

  • 5

    Spread the broccoli on the prepared baking tray and roast in the oven for 20-25 minutes, until edges are crispy and tender.

  • 6

    While the broccoli roasts, heat a nonstick skillet over medium-high heat. Add the tofu cubes and cook for about 6-8 minutes, turning occasionally, until all sides are golden and crispy.

  • 7

    In the last 5 minutes of roasting, add the drained chickpeas to the baking tray to warm through and slightly crisp up.

  • 8

    Combine the crispy tofu, roasted broccoli, and chickpeas in a serving bowl. Adjust seasoning with additional salt and pepper if needed, and serve warm.