Name: Crispy Baked Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz extra firm tofu; 0.5 cup shelled edamame; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tsp avocado oil; 1 tbsp nutritional yeast; 1 tbsp tamari; 1 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Baked Tofu with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetables

Oven-baked tofu cubes rendered golden and crispy, paired with roasted broccoli and sweet peppers for a nutrient-dense, plant-powered meal.

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NUTRITION

Protein

45.0g

Fat

20.8g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

6 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp avocado oil

1 tbsp nutritional yeast

1 tbsp tamari

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Press the extra firm tofu for at least 15 minutes using a tofu press or heavy skillet to remove excess moisture, then cut into 1-inch cubes.
3
In a large mixing bowl, whisk together the avocado oil, tamari, garlic powder, sea salt, and black pepper.
4
Add the tofu cubes, broccoli florets, sliced red bell pepper, and shelled edamame to the bowl, tossing gently to ensure everything is evenly coated in the seasoning.
5
Sprinkle the nutritional yeast over the mixture and toss one final time until the tofu has a light, powdery coating.
6
Spread the tofu and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for maximum crispiness.
7
Bake for 25 to 30 minutes, flipping the tofu and tossing the vegetables halfway through, until the tofu is golden brown and the broccoli edges are slightly charred.