Crispy Tofu and Vegetable Bake
An effortless, protein-packed tofu and vegetable bake that's both light and satisfying, with a crisp texture and wholesome flavor.
10 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
35g protein
30g carbs
15g fat
Ingredients
For 4 servings
- 600 grams firm tofu
- 2 red bell pepper
- 2 zucchini
- 2 carrot
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- black pepper — to taste
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Drain excess water from the tofu and pat dry using paper towels.
- 3
Cut the tofu into 1-inch cubes and place in a large mixing bowl.
- 4
Add cornstarch, soy sauce, and 1 tablespoon olive oil to the tofu and toss to coat evenly.
- 5
Slice the red bell peppers, zucchini, and carrots into thin strips.
- 6
In a separate bowl, combine sliced vegetables with 1 tablespoon olive oil, garlic powder, and black pepper. Toss to coat evenly.
- 7
Line a baking sheet with parchment paper. Spread the tofu cubes on one half and the vegetables on the other half.
- 8
Bake for 15-20 minutes, flipping the tofu and stirring the vegetables halfway through, until tofu is golden and vegetables are tender.
- 9
Serve the crispy tofu and roasted vegetables warm.
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