YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Bell Peppers
Enjoy a vibrant dish featuring crispy baked extra firm tofu and roasted broccoli and bell peppers, accented with crunchy roasted chickpeas for an extra protein boost. This meal is a perfect harmony of textures and flavors; the tofu’s satisfying crisp paired with the sweet, roasted vegetables will delight your palate while providing a nourishing balance suited for your meal plan.
INGREDIENTS
300g Extra Firm Tofu
0.5 cup Canned Chickpeas (drained)
1 cup Broccoli
0.5 medium Red Bell Pepper
1 tbsp Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Smoked Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu between paper towels for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a bowl, gently toss the tofu cubes and drained chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread the tofu and chickpeas on a baking sheet lined with parchment paper, ensuring they are in a single layer.
Roast in the oven for about 25-30 minutes, flipping halfway through, until the tofu is crispy and the chickpeas are light and crunchy.
Meanwhile, cut the broccoli into florets and slice the red bell pepper into strips. Toss them lightly with a splash of olive oil, salt, and pepper.
On a separate baking tray, roast the vegetables in the oven for 15-20 minutes until they are tender with slight charred edges.
Once cooked, plate the crispy tofu and roasted chickpeas alongside the vegetables and serve immediately.