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 and flavorful meal featuring crispy baked extra firm tofu paired with a vibrant medley of roasted red bell pepper, broccoli, and zucchini. Lightly seasoned and finished with a drizzle of olive oil, this dish offers a delightful crunch and tender vegetable bites, perfect as a balanced dinner option.

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NUTRITION

499kcal
Protein
37.7g
Fat
31.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

400 g Extra Firm Tofu

1 medium Red Bell Pepper (≈150 g)

1 cup Broccoli Florets (≈90 g)

1 small Zucchini (≈150 g)

1 tbsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, minced garlic, salt, and pepper until evenly coated.

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through to ensure even crispiness.

  • 5

    While the tofu bakes, chop the red bell pepper, broccoli into florets, and zucchini into rounds.

  • 6

    In a separate bowl, toss the vegetables with the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables on another baking sheet and roast in the oven for about 20-25 minutes, until tender and slightly charred on the edges.

  • 8

    Once both the tofu and vegetables are done, serve them together on a plate. Optionally, drizzle with a little extra olive oil or a squeeze of lemon for brightness.

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 and flavorful meal featuring crispy baked extra firm tofu paired with a vibrant medley of roasted red bell pepper, broccoli, and zucchini. Lightly seasoned and finished with a drizzle of olive oil, this dish offers a delightful crunch and tender vegetable bites, perfect as a balanced dinner option.

NUTRITION

499kcal
Protein
37.7g
Fat
31.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

400 g Extra Firm Tofu

1 medium Red Bell Pepper (≈150 g)

1 cup Broccoli Florets (≈90 g)

1 small Zucchini (≈150 g)

1 tbsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, minced garlic, salt, and pepper until evenly coated.

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through to ensure even crispiness.

  • 5

    While the tofu bakes, chop the red bell pepper, broccoli into florets, and zucchini into rounds.

  • 6

    In a separate bowl, toss the vegetables with the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables on another baking sheet and roast in the oven for about 20-25 minutes, until tender and slightly charred on the edges.

  • 8

    Once both the tofu and vegetables are done, serve them together on a plate. Optionally, drizzle with a little extra olive oil or a squeeze of lemon for brightness.