Crispy Baked Tofu with Roasted Vegetables

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

Crispy Baked Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables paired with crispy baked tofu and a sprinkle of roasted chickpeas for an extra protein punch. This dish features a satisfying contrast between the savory, crunchy tofu and the naturally sweet, caramelized vegetables, making it a filling and nutritious choice for any meal.

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NUTRITION

544kcal
Protein
39.6g
Fat
24.3g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

80g Chickpeas

1 Red Bell Pepper (approx. 120g)

1 Medium Zucchini (approx. 196g)

1 Small Red Onion (approx. 70g)

0.5 tbsp Olive Oil

1 tsp Garlic Powder

0.5 tsp Black Pepper

0.5 tsp Salt

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture. Preheat your oven to 400°F (200°C).

  • 2

    Cut the pressed tofu into 1-inch cubes and place them in a bowl. Toss with half the olive oil, garlic powder, black pepper, and salt.

  • 3

    Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes until edges are golden and crispy, flipping halfway.

  • 4

    While the tofu bakes, chop the red bell pepper, zucchini, and red onion into bite-size pieces. In another bowl, combine the vegetables and chickpeas with the remaining olive oil, a pinch of salt and pepper.

  • 5

    Spread the vegetable mixture onto a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred on the edges.

  • 6

    Once both the tofu and vegetables are done, gently combine them in a serving bowl. Adjust seasoning if needed and serve warm.

Crispy Baked Tofu with Roasted Vegetables

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

Crispy Baked Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables paired with crispy baked tofu and a sprinkle of roasted chickpeas for an extra protein punch. This dish features a satisfying contrast between the savory, crunchy tofu and the naturally sweet, caramelized vegetables, making it a filling and nutritious choice for any meal.

NUTRITION

544kcal
Protein
39.6g
Fat
24.3g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

80g Chickpeas

1 Red Bell Pepper (approx. 120g)

1 Medium Zucchini (approx. 196g)

1 Small Red Onion (approx. 70g)

0.5 tbsp Olive Oil

1 tsp Garlic Powder

0.5 tsp Black Pepper

0.5 tsp Salt

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture. Preheat your oven to 400°F (200°C).

  • 2

    Cut the pressed tofu into 1-inch cubes and place them in a bowl. Toss with half the olive oil, garlic powder, black pepper, and salt.

  • 3

    Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes until edges are golden and crispy, flipping halfway.

  • 4

    While the tofu bakes, chop the red bell pepper, zucchini, and red onion into bite-size pieces. In another bowl, combine the vegetables and chickpeas with the remaining olive oil, a pinch of salt and pepper.

  • 5

    Spread the vegetable mixture onto a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred on the edges.

  • 6

    Once both the tofu and vegetables are done, gently combine them in a serving bowl. Adjust seasoning if needed and serve warm.