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 Firm tofu; 0.25 cup Shelled edamame; 2 tbsp Nutritional yeast; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.25 tbsp Olive oil; 1 tbsp Tamari; 0.5 tbsp Arrowroot powder; 0.25 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-roasted tofu cubes coated in nutritional yeast and arrowroot provide a golden, satisfying crunch alongside tender broccoli and vibrant peppers.

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NUTRITION

Protein

42.4g

Fat

21.9g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

0.25 cup Shelled edamame

2 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Olive oil

1 tbsp Tamari

0.5 tbsp Arrowroot powder

0.25 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 (200°C) and line a large rimmed baking sheet with parchment paper.
2
Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 15 minutes to press out moisture, then slice into 1-inch cubes.
3
In a large mixing bowl, whisk together the olive oil, tamari, garlic powder, sea salt, and black pepper.
4
Add the tofu cubes to the bowl and toss gently to coat before sprinkling with arrowroot powder and nutritional yeast, tossing again until a crust forms.
5
Spread the coated tofu, broccoli florets, sliced bell peppers, and edamame across the prepared baking sheet in a single, even layer.
6
Roast for 25 to 30 minutes, tossing the vegetables and flipping the tofu halfway through, until the tofu is golden-brown and the vegetables are tender.