YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Carrots
Savor the delightful crunch of crispy, oven-baked tofu paired with roasted broccoli and carrots, and a boost of protein-packed chickpeas. This wholesome dish marries the warmth of roasted veggies with Asian-inspired seasoning for a satisfying, balanced meal that nourishes and delights.
INGREDIENTS
250g Extra Firm Tofu
110g Chickpeas
100g Broccoli
100g Carrots
1 tbsp Olive Oil
1 tsp Cornstarch
Seasonings: Salt, Pepper, Garlic Powder
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. After pressing, cut the tofu into bite-sized cubes.
In a bowl, gently toss the tofu cubes with cornstarch, a drizzle of olive oil, salt, pepper, and garlic powder to ensure each piece is evenly coated.
Place the tofu on one side of the baking sheet.
In a separate bowl, combine broccoli florets and sliced carrots with a little olive oil, salt, and pepper. If desired, add garlic powder for extra flavor.
Add the seasoned vegetables to the baking sheet alongside the tofu.
Scatter the chickpeas over the vegetables for an extra protein boost.
Bake everything in the preheated oven for 25-30 minutes, flipping the tofu and stirring the veggies halfway through, until the tofu is golden and crispy and the vegetables are tender and slightly charred.
Remove from the oven and serve warm. Enjoy your protein-packed, nutrient-dense meal.