Crispy Baked Tofu with Sheet Pan Roasted Vegetables

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

Crispy Baked Tofu with Sheet Pan Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Sheet Pan Roasted Vegetables

Savor the delightful crunch of baked tofu paired with a colorful medley of roasted vegetables and hearty chickpeas. This recipe marries crispy textures with tender vegetables, all drizzled in a light garlic-infused olive oil, making for a vibrant and nourishing meal.

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NUTRITION

580kcal
Protein
36.2g
Fat
29.1g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a mixing bowl, toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

  • 4

    Spread the tofu on one side of the sheet pan in a single layer.

  • 5

    In another bowl, combine the broccoli florets, sliced red bell pepper, and red onion slices. Drizzle with the remaining olive oil and season with a pinch of salt and pepper.

  • 6

    Add the chickpeas to the vegetable mix and toss gently to coat.

  • 7

    Spread the vegetable and chickpea mixture on the other side of the sheet pan.

  • 8

    Place the sheet pan in the oven and roast for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and slightly charred.

  • 9

    Remove from the oven and serve warm. Enjoy your nutrient-packed, flavorful meal!

Crispy Baked Tofu with Sheet Pan Roasted Vegetables

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

Crispy Baked Tofu with Sheet Pan Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Sheet Pan Roasted Vegetables

Savor the delightful crunch of baked tofu paired with a colorful medley of roasted vegetables and hearty chickpeas. This recipe marries crispy textures with tender vegetables, all drizzled in a light garlic-infused olive oil, making for a vibrant and nourishing meal.

NUTRITION

580kcal
Protein
36.2g
Fat
29.1g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a mixing bowl, toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

  • 4

    Spread the tofu on one side of the sheet pan in a single layer.

  • 5

    In another bowl, combine the broccoli florets, sliced red bell pepper, and red onion slices. Drizzle with the remaining olive oil and season with a pinch of salt and pepper.

  • 6

    Add the chickpeas to the vegetable mix and toss gently to coat.

  • 7

    Spread the vegetable and chickpea mixture on the other side of the sheet pan.

  • 8

    Place the sheet pan in the oven and roast for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and slightly charred.

  • 9

    Remove from the oven and serve warm. Enjoy your nutrient-packed, flavorful meal!