Sheet Pan Crispy Tofu and Roasted Potatoes with Broccoli

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

Sheet Pan Crispy Tofu and Roasted Potatoes with Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Roasted Potatoes with Broccoli

Enjoy a vibrant medley of crispy, seasoned tofu alongside golden roasted potatoes and tender broccoli florets. This sheet pan recipe delivers a satisfying mix of textures and flavors, with a hint of smokiness from the spices and a drizzle of olive oil to bring it all together. Perfect for a wholesome breakfast, lunch, or dinner!

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NUTRITION

570kcal
Protein
38g
Fat
30.4g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

400 grams Firm Tofu

1 medium Potato (approx. 150g)

1 cup Broccoli (approx. 100g)

1 tablespoon Olive Oil

Spices: Garlic Powder, Paprika, Salt, Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with a drizzle of olive oil, garlic powder, paprika, salt, and pepper.

  • 4

    Cut the potato into bite-sized cubes. In a separate bowl, toss the potato cubes with a small drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the seasoned tofu and potato cubes on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20 minutes, then add the broccoli florets to the pan, drizzling with a little more olive oil and seasoning lightly.

  • 7

    Continue roasting everything together for another 10-15 minutes until the tofu edges are crispy and the potatoes are golden and tender.

  • 8

    Remove from the oven and serve warm.

Sheet Pan Crispy Tofu and Roasted Potatoes with Broccoli

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

Sheet Pan Crispy Tofu and Roasted Potatoes with Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Roasted Potatoes with Broccoli

Enjoy a vibrant medley of crispy, seasoned tofu alongside golden roasted potatoes and tender broccoli florets. This sheet pan recipe delivers a satisfying mix of textures and flavors, with a hint of smokiness from the spices and a drizzle of olive oil to bring it all together. Perfect for a wholesome breakfast, lunch, or dinner!

NUTRITION

570kcal
Protein
38g
Fat
30.4g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

400 grams Firm Tofu

1 medium Potato (approx. 150g)

1 cup Broccoli (approx. 100g)

1 tablespoon Olive Oil

Spices: Garlic Powder, Paprika, Salt, Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with a drizzle of olive oil, garlic powder, paprika, salt, and pepper.

  • 4

    Cut the potato into bite-sized cubes. In a separate bowl, toss the potato cubes with a small drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the seasoned tofu and potato cubes on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20 minutes, then add the broccoli florets to the pan, drizzling with a little more olive oil and seasoning lightly.

  • 7

    Continue roasting everything together for another 10-15 minutes until the tofu edges are crispy and the potatoes are golden and tender.

  • 8

    Remove from the oven and serve warm.