YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli
A hearty, flavorful dish featuring crispy baked extra-firm tofu paired with well-seasoned roasted broccoli and crunchy roasted chickpeas for an extra hit of protein. The tofu is lightly coated with spices and cornstarch, baked to a golden perfection, while the broccoli and chickpeas are tossed in olive oil, garlic, and paprika to deliver a satisfying crunch and burst of savory goodness.
INGREDIENTS
300g Extra-Firm Tofu
150g Broccoli Florets
0.5 cup Chickpeas (canned, drained)
1 tablespoon Olive Oil
2 teaspoons Cornstarch
1 teaspoon Garlic Powder
1 teaspoon Paprika
Salt and Pepper to taste
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut into bite-sized cubes.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the tofu cubes with cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.
Spread the tofu on one half of the baking sheet and drizzle lightly with a bit of olive oil.
On the other half, place the broccoli florets and chickpeas. Drizzle with the remaining olive oil and season with salt and pepper.
Arrange everything in a single layer and bake for 25-30 minutes, turning halfway through, until tofu is crispy and broccoli is tender with slight charred edges.
Remove from the oven, let cool slightly, then serve your crispy baked tofu with roasted broccoli and chickpeas.