Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, nutrient-packed meal featuring crispy tofu cubes roasted to perfection alongside tender broccoli florets and sweet bell peppers. This balanced dish delivers a satisfying crunch with every bite while offering a bright medley of rustic roasted flavors, perfect for a wholesome meal any time of day.

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NUTRITION

545kcal
Protein
35.2g
Fat
32.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

200g Broccoli

1 Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu gently with paper towels to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and black pepper until evenly coated.

  • 4

    Cut the broccoli into bite-sized florets and slice the red bell pepper into strips. Add them to the bowl with the tofu.

  • 5

    Drizzle olive oil over the tofu and vegetables, and gently toss until all components are evenly coated with oil and seasonings.

  • 6

    Spread the tofu, broccoli, and bell peppers evenly on the prepared sheet pan, ensuring there's enough space for even roasting.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even crisping, until the tofu is golden and the vegetables are tender.

  • 8

    Remove from the oven and serve immediately, enjoying this balanced mix of crispy tofu and roasted vegetables.

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, nutrient-packed meal featuring crispy tofu cubes roasted to perfection alongside tender broccoli florets and sweet bell peppers. This balanced dish delivers a satisfying crunch with every bite while offering a bright medley of rustic roasted flavors, perfect for a wholesome meal any time of day.

NUTRITION

545kcal
Protein
35.2g
Fat
32.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

200g Broccoli

1 Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu gently with paper towels to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and black pepper until evenly coated.

  • 4

    Cut the broccoli into bite-sized florets and slice the red bell pepper into strips. Add them to the bowl with the tofu.

  • 5

    Drizzle olive oil over the tofu and vegetables, and gently toss until all components are evenly coated with oil and seasonings.

  • 6

    Spread the tofu, broccoli, and bell peppers evenly on the prepared sheet pan, ensuring there's enough space for even roasting.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote even crisping, until the tofu is golden and the vegetables are tender.

  • 8

    Remove from the oven and serve immediately, enjoying this balanced mix of crispy tofu and roasted vegetables.