Crispy Tofu and Veggie Oven Bites
Delicious crispy tofu and vegetable bites, roasted to perfection, offer a high-protein, low-calorie, quick and easy meal.
5 min
Prep
15 min
Cook
4
Serves
340
Calories
Macros · per serving
32g protein
20g carbs
16g fat
Ingredients
For 4 servings
- 500 grams firm tofu
- 2 red bell pepper
- 2 zucchini
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
- 3
In a medium bowl, combine tofu cubes with soy sauce, 1 tablespoon of olive oil, cornstarch, garlic powder, paprika, salt, and black pepper. Toss until the tofu is well coated.
- 4
Chop the red bell peppers and zucchinis into 1-inch pieces.
- 5
In a separate bowl, toss the chopped vegetables with the remaining 1 tablespoon of olive oil, salt, and pepper.
- 6
Spread the tofu and vegetable pieces out evenly on a baking sheet lined with parchment paper.
- 7
Roast in the preheated oven for 15 minutes, then flip the tofu and vegetables and roast for an additional 5 minutes until everything is golden brown and crispy.
- 8
Serve warm.
Cook it this week.
NeatEat plans Crispy Tofu and Veggie Oven Bites — and the rest of your week — around your budget, groceries included.