Crispy Baked Tofu with Roasted Rainbow Vegetables

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

Crispy Baked Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant mix of crispy baked tofu paired with a colorful medley of roasted vegetables and chickpeas. This dish features golden, seasoned tofu cubes with a satisfying crunch, mingling with tender roasted bell peppers, zucchini, and red onion for a hearty, nutrient-packed meal.

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NUTRITION

576kcal
Protein
40.1g
Fat
24g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

1/4 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Red Onion

1 medium Zucchini

1/2 tbsp Olive Oil

Spices (Salt, Pepper, Garlic Powder, Smoked Paprika)

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PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss tofu cubes with a drizzle of olive oil and a generous sprinkle of salt, pepper, garlic powder, and smoked paprika.

  • 4

    On a baking sheet lined with parchment paper, spread the tofu cubes in a single layer.

  • 5

    Chop the red and yellow bell peppers, red onion, and zucchini into bite-sized pieces. In a separate bowl, combine the vegetables with the chickpeas and a light seasoning of salt, pepper, and a touch more olive oil if desired.

  • 6

    Place the vegetables on another baking sheet. Put both baking sheets into the oven.

  • 7

    Bake the tofu for 25-30 minutes, turning halfway through, until golden and crispy.

  • 8

    Roast the vegetables and chickpeas for 20-25 minutes until tender and lightly charred at the edges.

  • 9

    Once done, plate a portion of crispy tofu alongside a generous serving of roasted rainbow vegetables and chickpeas. Serve warm and enjoy your balanced, nutritious meal.

Crispy Baked Tofu with Roasted Rainbow Vegetables

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

Crispy Baked Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant mix of crispy baked tofu paired with a colorful medley of roasted vegetables and chickpeas. This dish features golden, seasoned tofu cubes with a satisfying crunch, mingling with tender roasted bell peppers, zucchini, and red onion for a hearty, nutrient-packed meal.

NUTRITION

576kcal
Protein
40.1g
Fat
24g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

400g Extra-Firm Tofu

1/4 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Red Onion

1 medium Zucchini

1/2 tbsp Olive Oil

Spices (Salt, Pepper, Garlic Powder, Smoked Paprika)

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss tofu cubes with a drizzle of olive oil and a generous sprinkle of salt, pepper, garlic powder, and smoked paprika.

  • 4

    On a baking sheet lined with parchment paper, spread the tofu cubes in a single layer.

  • 5

    Chop the red and yellow bell peppers, red onion, and zucchini into bite-sized pieces. In a separate bowl, combine the vegetables with the chickpeas and a light seasoning of salt, pepper, and a touch more olive oil if desired.

  • 6

    Place the vegetables on another baking sheet. Put both baking sheets into the oven.

  • 7

    Bake the tofu for 25-30 minutes, turning halfway through, until golden and crispy.

  • 8

    Roast the vegetables and chickpeas for 20-25 minutes until tender and lightly charred at the edges.

  • 9

    Once done, plate a portion of crispy tofu alongside a generous serving of roasted rainbow vegetables and chickpeas. Serve warm and enjoy your balanced, nutritious meal.