Crispy Baked Tofu with Vegetables

Crispy Baked Tofu with Vegetables is a delightful and nutritious main dish that combines the hearty texture of tofu with a colorful medley of seasonal vegetables. This dish is not only satisfying but also packed with plant-based protein and fiber, making it perfect for a healthy meal.

Ingredients

• Firm tofu - 300 grams
• Olive oil - 2 tablespoons
• Cornstarch - 2 tablespoons
• Paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Bell pepper (red or yellow) - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, sliced
• Broccoli florets - 100 grams
• Soy sauce - 1 tablespoon
• Sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Drain the tofu and press it between paper towels to remove excess moisture, then cut it into 1.5 cm cubes.
3. In a bowl, toss the tofu cubes with olive oil, cornstarch, paprika, garlic powder, salt, and black pepper until evenly coated.
4. Spread the tofu evenly on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
5. While the tofu is baking, prepare the vegetables. In a large bowl, combine the bell pepper, zucchini, carrot, and broccoli with soy sauce and a drizzle of olive oil.
6. After 25 minutes, add the vegetable mixture to the baking sheet with the tofu and bake for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from the oven, sprinkle with sesame seeds, and serve hot.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein, supporting muscle health.
• Rich in vitamins and minerals from the variety of vegetables.

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