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

Crispy oven-baked tofu cubes tossed with vibrant roasted broccoli and peppers, finished with a savory tamari glaze and nutty edamame for a satisfying crunch.

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NUTRITION

521kcal
Protein
48.0g
Fat
25.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

1 tbsp Nutritional yeast

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Sesame oil

1 tbsp Tamari

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Drain the tofu and press it between paper towels for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a medium bowl, whisk together the arrowroot powder, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.

  • 4

    Add the tofu cubes to the bowl and toss gently until each piece is evenly coated with the dry mixture.

  • 5

    Arrange the coated tofu, broccoli florets, and sliced red bell peppers in a single layer on the prepared baking sheet.

  • 6

    Drizzle the vegetables with half of the sesame oil and a pinch of salt.

  • 7

    Bake for 25-30 minutes, flipping the tofu and tossing the vegetables halfway through, until the tofu is golden and crispy.

  • 8

    During the last 5 minutes of baking, add the shelled edamame to the tray to warm through.

  • 9

    Remove from the oven and drizzle the entire tray with the remaining sesame oil and the tamari 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

Crispy oven-baked tofu cubes tossed with vibrant roasted broccoli and peppers, finished with a savory tamari glaze and nutty edamame for a satisfying crunch.

NUTRITION

521kcal
Protein
48.0g
Fat
25.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

1 tbsp Nutritional yeast

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Sesame oil

1 tbsp Tamari

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Drain the tofu and press it between paper towels for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a medium bowl, whisk together the arrowroot powder, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.

  • 4

    Add the tofu cubes to the bowl and toss gently until each piece is evenly coated with the dry mixture.

  • 5

    Arrange the coated tofu, broccoli florets, and sliced red bell peppers in a single layer on the prepared baking sheet.

  • 6

    Drizzle the vegetables with half of the sesame oil and a pinch of salt.

  • 7

    Bake for 25-30 minutes, flipping the tofu and tossing the vegetables halfway through, until the tofu is golden and crispy.

  • 8

    During the last 5 minutes of baking, add the shelled edamame to the tray to warm through.

  • 9

    Remove from the oven and drizzle the entire tray with the remaining sesame oil and the tamari before serving.