YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Roasted Vegetable Casserole
Enjoy a hearty casserole where crispy tofu and vibrant roasted vegetables come together with a satisfying crunch. Tofu is gently coated in cornstarch and baked until golden, then tossed with protein-packed edamame, broccoli, red bell pepper, and zucchini, all lightly drizzled with olive oil and seasoned with garlic and paprika. This dish delivers a balanced blend of textures and flavors that’s both nutritious and delicious.
INGREDIENTS
200g Extra-Firm Tofu
1 cup Shelled Edamame
1 cup Broccoli Florets
1 medium Red Bell Pepper
1 cup Zucchini
1 tablespoon Olive Oil
1 tablespoon Cornstarch
Mixed Spices (Salt, Pepper, Garlic Powder, Paprika) to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Press the tofu to remove excess moisture, then cut it into cubes. Toss the tofu cubes with cornstarch and a pinch of salt and pepper.
On a large baking sheet, arrange the tofu along with broccoli florets, chopped red bell pepper, and diced zucchini. Drizzle with olive oil and sprinkle mixed spices (including garlic powder and paprika) over the top.
Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning. The tofu should become crispy and the vegetables tender.
Meanwhile, if not pre-cooked, prepare the shelled edamame according to package instructions (typically boiling for 3-5 minutes) and drain well.
Combine the roasted tofu and vegetables with the cooked edamame in a large serving dish. Toss gently to mix the flavors.
Serve warm and enjoy your nutrient-packed, crispy tofu and roasted vegetable casserole.