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 satisfying plant-based meal featuring crispy baked tofu paired with perfectly roasted broccoli and edamame, finished with a sprinkle of nutty hemp seeds. This dish is bursting with texture and flavor, offering a delightful balance of savory, roasted, and fresh flavors that's ideal any time of the day.

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NUTRITION

490kcal
Protein
38.3g
Fat
26.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 block (200g) Firm Tofu

1 cup (150g) Broccoli

0.5 cup (75g) Shelled Edamame

2 tbsp Hemp Seeds

1 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu block to remove excess moisture. Once drained, cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the tofu onto a baking sheet lined with parchment paper and drizzle with olive oil.

  • 5

    Place the tofu in the oven and bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden.

  • 6

    While the tofu bakes, chop the broccoli into florets and lightly toss with a pinch of salt and a drizzle of olive oil if desired.

  • 7

    Roast the broccoli in the oven for the last 15 minutes of the tofu’s baking time, or until tender and slightly charred.

  • 8

    Boil or steam the shelled edamame until heated through if not pre-cooked.

  • 9

    Once all components are cooked, combine the crispy tofu, roasted broccoli, and warm edamame in a bowl.

  • 10

    Top the dish with hemp seeds and a final sprinkle of salt and pepper to taste before serving.

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 satisfying plant-based meal featuring crispy baked tofu paired with perfectly roasted broccoli and edamame, finished with a sprinkle of nutty hemp seeds. This dish is bursting with texture and flavor, offering a delightful balance of savory, roasted, and fresh flavors that's ideal any time of the day.

NUTRITION

490kcal
Protein
38.3g
Fat
26.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 block (200g) Firm Tofu

1 cup (150g) Broccoli

0.5 cup (75g) Shelled Edamame

2 tbsp Hemp Seeds

1 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu block to remove excess moisture. Once drained, cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the tofu onto a baking sheet lined with parchment paper and drizzle with olive oil.

  • 5

    Place the tofu in the oven and bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden.

  • 6

    While the tofu bakes, chop the broccoli into florets and lightly toss with a pinch of salt and a drizzle of olive oil if desired.

  • 7

    Roast the broccoli in the oven for the last 15 minutes of the tofu’s baking time, or until tender and slightly charred.

  • 8

    Boil or steam the shelled edamame until heated through if not pre-cooked.

  • 9

    Once all components are cooked, combine the crispy tofu, roasted broccoli, and warm edamame in a bowl.

  • 10

    Top the dish with hemp seeds and a final sprinkle of salt and pepper to taste before serving.