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 crispy baked tofu paired with a colorful medley of roasted vegetables. This dish features marinated extra-firm tofu baked to perfection alongside tender bell pepper, broccoli, and zucchini, all lightly tossed in olive oil and seasoned with garlic and smoked paprika. A balanced and satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

545kcal
Protein
39.5g
Fat
34.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 block (14 oz) Extra-Firm Tofu

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 medium Zucchini

1 tablespoon Olive Oil

1 Garlic Clove

1 teaspoon Soy Sauce

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Cut it into 1/2-inch cubes.

  • 3

    In a bowl, combine the tofu cubes with minced garlic, soy sauce, smoked paprika, salt, and pepper. Gently toss to evenly coat.

  • 4

    On one half of the baking sheet, arrange the marinated tofu ensuring they are in a single layer for even baking.

  • 5

    Chop the red bell pepper, broccoli, and zucchini into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on the other half of the baking sheet.

  • 7

    Bake for 25-30 minutes, stirring halfway through, until the tofu is crispy around the edges and the vegetables are tender and lightly browned.

  • 8

    Remove from the oven, 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 crispy baked tofu paired with a colorful medley of roasted vegetables. This dish features marinated extra-firm tofu baked to perfection alongside tender bell pepper, broccoli, and zucchini, all lightly tossed in olive oil and seasoned with garlic and smoked paprika. A balanced and satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

545kcal
Protein
39.5g
Fat
34.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 block (14 oz) Extra-Firm Tofu

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 medium Zucchini

1 tablespoon Olive Oil

1 Garlic Clove

1 teaspoon Soy Sauce

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Cut it into 1/2-inch cubes.

  • 3

    In a bowl, combine the tofu cubes with minced garlic, soy sauce, smoked paprika, salt, and pepper. Gently toss to evenly coat.

  • 4

    On one half of the baking sheet, arrange the marinated tofu ensuring they are in a single layer for even baking.

  • 5

    Chop the red bell pepper, broccoli, and zucchini into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on the other half of the baking sheet.

  • 7

    Bake for 25-30 minutes, stirring halfway through, until the tofu is crispy around the edges and the vegetables are tender and lightly browned.

  • 8

    Remove from the oven, adjust seasoning if needed, and serve warm.