YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables
Enjoy a vibrant medley of crispy tofu and colorful roasted vegetables, featuring a perfect balance of savory, crisp, and tender textures. This dish highlights golden-fried extra-firm tofu paired with chickpeas and an array of roasted red bell pepper, red onion, and broccoli, all lightly drizzled with olive oil and seasoned to perfection.
INGREDIENTS
350 grams Extra-Firm Tofu
1/2 cup Chickpeas (canned, drained)
1 medium Red Bell Pepper
1/2 medium Red Onion
1 cup Broccoli Florets
1/2 tablespoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Press the tofu between paper towels to remove excess moisture. Cut tofu into 1-inch cubes.
In a large bowl, gently toss the tofu cubes with half the olive oil, salt, and pepper. Arrange them evenly on the sheet pan.
Rinse and drain the chickpeas, then lightly pat them dry. Add them to the pan with tofu.
Cut the red bell pepper into strips, slice the red onion into half-moons, and separate broccoli into small florets. Toss the vegetables in the remaining olive oil and season lightly with salt and pepper.
Scatter the vegetables around the tofu and chickpeas on the sheet pan, ensuring an even layer for optimal roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu edges are crispy and the vegetables are tender and slightly charred.
Remove the pan from the oven and let it cool slightly before serving. Enjoy your nutrient-packed, flavorful meal!