---
title: Crispy Chili-Roasted Tofu
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-chili-roasted-tofu-5556145e4dab71c4718b4568
prep time: 20 minutes
cook time: 25 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Soy
tags:
  - Gluten Free
  - Spicy
  - Vegan
rating: 3.5
rating_count: 409
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 471
  protein: 29
  fat: 26
  carbohydrates: 25
  fiber: 6
image: "https://images.recipes.furrysalamander.com/Tofu%20Recipes/crispy-chili-roasted-tofu.avif"
---

Preheat oven to 425 degrees. Press @tofu{2%block} between @paper towels{} to remove excess liquid, then slice into 1-inch cubes. Toss the cubed tofu on a #baking sheet{} with @salt{}, @black pepper{}, @chili powder{2%teaspoon}, and @olive oil{1%tablespoon}. Place in the oven and roast for ~{20%minutes} to ~{25%minutes}, until golden brown and crispy.

Meanwhile, halve, core, seed, and remove the white ribs from @green bell pepper{2%unit}, then finely dice. Peel @carrot{2%unit}. Mince half the carrot and half @celery{2%unit}, then cut the remaining carrot and celery into thin matchsticks. Cut @sugar snap peas{16%ounce} in half lengthwise on a diagonal. Halve, peel, and finely dice @yellow onion{2%unit}. Chop @mint{2%sprig} leaves.

Make the sofrito: Heat @olive oil{1%tablespoon} in a #large pan{} over medium heat. Add the diced onion, minced carrot, minced celery, and as much @chili flakes{2%teaspoon} as you dare, then toss for ~{5%minutes} to ~{6%minutes}, until very soft. Add the diced bell pepper to the pan and cook, stirring occasionally, for ~{5%minutes}, until soft and slightly caramelized. Season with salt and pepper.

Add the snap peas, carrot, celery, @veggie stock concentrate{2%unit}, and @water{1/2%cup} to the pan with the bell pepper mixture. Cook, tossing, for ~{3%minutes} to ~{4%minutes}, until vegetables are crisp-tender and the sauce has thickened. Season with salt and pepper.

Toss the tofu into the sofrito and serve with a sprinkle of remaining mint. Enjoy!