YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chickpeas and Cauliflower with Tahini Drizzle
Savor a vibrant, herb-infused plate of roasted cauliflower and chickpeas accompanied by creamy cubes of extra firm tofu, all lightly finished with a delicate tahini drizzle. This dish marries nutty, roasted flavors with a hint of umami from nutritional yeast, creating a harmonious and satisfying plant-based meal that captivates the palate while meeting your precise nutritional goals.
INGREDIENTS
300g Extra Firm Tofu
1 cup Cauliflower florets
1/8 cup Chickpeas (canned, drained, rinsed)
1 tbsp Nutritional Yeast
1/4 tsp Tahini
1 tbsp Fresh Lemon Juice
1 tbsp Fresh Herbs (Rosemary & Thyme), chopped
1 tsp Minced Garlic
Sea Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the tofu into 1-inch cubes and gently pat dry with a paper towel.
In a bowl, toss the tofu cubes, cauliflower florets, and chickpeas with minced garlic, chopped fresh herbs, a pinch of sea salt and black pepper. Drizzle with a small amount of water if needed to help the seasonings adhere.
Spread the mixture evenly on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu edges are golden and the cauliflower is tender.
While roasting, prepare the tahini drizzle by whisking together tahini, fresh lemon juice, and a splash of water until smooth and slightly thinned out.
Once roasted, remove the dish from the oven and gently toss in the nutritional yeast to add a savory, umami kick.
Drizzle the tahini sauce over the hot roasted vegetables and tofu before serving. Adjust salt and pepper to taste.