YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables
Enjoy a vibrant, nutrient-packed meal featuring crispy tofu, savory chickpeas, and a burst of color from roasted red bell pepper, red onion, and zucchini. Each bite gives you a satisfying crunch combined with tender, caramelized vegetables, all brought together with just a hint of olive oil and your favorite spices.
INGREDIENTS
250 grams Firm Tofu
100 grams Chickpeas (canned, drained)
1 medium Red Bell Pepper
1 small Red Onion
1 small Zucchini
2 teaspoons Olive Oil
1 tablespoon Cornstarch
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
In a bowl, gently toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.
Rinse and drain chickpeas if using canned, and set aside.
Cut the red bell pepper into strips, thinly slice the red onion, and chop the zucchini into rounds or half-moons.
On the prepared sheet pan, spread out the tofu, chickpeas, bell pepper, red onion, and zucchini evenly.
Drizzle the vegetables and tofu with olive oil and sprinkle with additional salt and pepper as desired.
Roast in the oven for about 25-30 minutes, stirring halfway through for even crispness and caramelization.
Once the tofu becomes crispy and the vegetables are tender with slight charred edges, remove from the oven.
Serve warm and enjoy your vibrant, nutrient-packed dinner.