Sheet Pan Crispy Lemon-Herb Tofu with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Lemon-Herb Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon-Herb Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, plant-based meal featuring crispy lemon-herb marinated tofu paired with roasted broccoli and red bell peppers. This sheet pan recipe is a harmonious blend of tangy citrus, fragrant herbs, and the natural sweetness of roasted vegetables, making it a satisfying and colorful option for health-conscious diners.

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NUTRITION

488kcal
Protein
39.4g
Fat
21.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

1 cup Broccoli (chopped)

1 medium Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large sheet pan with parchment paper.

  • 2

    Press the tofu lightly with paper towels to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, whisk together the olive oil, lemon juice, garlic powder, dried thyme, dried oregano, salt, and pepper.

  • 4

    Gently toss the tofu cubes in the marinade until evenly coated.

  • 5

    On the sheet pan, spread out the marinated tofu, broccoli florets, and sliced red bell pepper. Drizzle any remaining marinade over the vegetables.

  • 6

    Bake for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender with slightly charred spots.

  • 7

    Remove from the oven and adjust seasonings as needed. Serve warm and enjoy!

Sheet Pan Crispy Lemon-Herb Tofu with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Lemon-Herb Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon-Herb Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, plant-based meal featuring crispy lemon-herb marinated tofu paired with roasted broccoli and red bell peppers. This sheet pan recipe is a harmonious blend of tangy citrus, fragrant herbs, and the natural sweetness of roasted vegetables, making it a satisfying and colorful option for health-conscious diners.

NUTRITION

488kcal
Protein
39.4g
Fat
21.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

1 cup Broccoli (chopped)

1 medium Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large sheet pan with parchment paper.

  • 2

    Press the tofu lightly with paper towels to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, whisk together the olive oil, lemon juice, garlic powder, dried thyme, dried oregano, salt, and pepper.

  • 4

    Gently toss the tofu cubes in the marinade until evenly coated.

  • 5

    On the sheet pan, spread out the marinated tofu, broccoli florets, and sliced red bell pepper. Drizzle any remaining marinade over the vegetables.

  • 6

    Bake for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender with slightly charred spots.

  • 7

    Remove from the oven and adjust seasonings as needed. Serve warm and enjoy!