YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Bell Peppers
Enjoy a vibrant plate of crispy baked tofu paired with roasted broccoli, bell peppers, and hearty chickpeas. This dish offers a delightful combination of textures and flavors with perfectly spiced tofu, tender roasted vegetables, and a subtle crunch. An excellent plant-based meal that satisfies both taste and nutritional goals.
INGREDIENTS
300 grams Extra Firm Tofu
1/2 cup Chickpeas (canned, drained)
1 cup Broccoli florets
1 medium Bell Pepper
1 tablespoon Olive Oil
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu for at least 15 minutes to remove excess moisture. Cut it into 1-inch cubes.
In a bowl, gently toss the tofu cubes with olive oil, garlic powder, paprika, salt, and black pepper.
Spread the tofu cubes on one side of the baking sheet. In a separate bowl, toss the broccoli florets and sliced bell pepper (cut into strips) with a light drizzle of olive oil, salt, and pepper.
Add the tossed vegetables to the baking sheet beside the tofu.
Roast in the oven for 25-30 minutes, flipping the tofu and stirring the vegetables halfway through, until the tofu edges appear crisp and the veggies are tender with some char.
Meanwhile, lightly rinse the chickpeas if desired. Once the tofu and vegetables are done, sprinkle the chickpeas over the baked items and return the tray to the oven for an additional 5 minutes for slight crispness.
Remove the tray from the oven, let it cool slightly, and serve warm.