Herb-Roasted Vegetable Ratatouille with Chickpeas and Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Ratatouille with Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Chickpeas and Tofu

Enjoy a vibrant twist on a classic ratatouille featuring oven-roasted zucchini, eggplant, red bell pepper, tomato, and onion, accented with garlic and fragrant herbs. This hearty dish is elevated with protein-packed chickpeas and tofu, offering a balanced, savory meal that’s perfect for breakfast, lunch, or dinner.

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NUTRITION

570kcal
Protein
32.6g
Fat
21g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 small Eggplant (120g)

1 medium Red Bell Pepper (150g)

1 large Tomato (182g)

1 small Onion (70g)

3 cloves Garlic (9g)

1/2 tablespoon Olive Oil

2/3 cup cooked Chickpeas (~110g)

190g Firm Tofu

1 teaspoon Herbes de Provence

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the zucchini, eggplant, red bell pepper, tomato, and onion into uniform bite-sized pieces. Mince the garlic.

  • 3

    In a large bowl, combine the chopped vegetables and garlic. Drizzle with 1/2 tablespoon of olive oil, sprinkle with Herbes de Provence, salt, and pepper. Toss well to coat evenly.

  • 4

    Spread the vegetable mixture evenly on a parchment-lined baking sheet. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized, stirring once halfway through.

  • 5

    While the vegetables are roasting, cut the firm tofu into cubes. In a nonstick pan over medium heat, lightly sauté the tofu cubes for about 5-7 minutes until they begin to brown on all sides.

  • 6

    Prepare the cooked chickpeas if not already done. If needed, season them lightly with a pinch of salt and additional herbs.

  • 7

    Once the vegetables are roasted, gently toss in the sautéed tofu and chickpeas. Adjust seasoning with salt and pepper as desired.

  • 8

    Serve warm as a hearty main dish suitable for breakfast, lunch, or dinner.

Herb-Roasted Vegetable Ratatouille with Chickpeas and Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Ratatouille with Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Chickpeas and Tofu

Enjoy a vibrant twist on a classic ratatouille featuring oven-roasted zucchini, eggplant, red bell pepper, tomato, and onion, accented with garlic and fragrant herbs. This hearty dish is elevated with protein-packed chickpeas and tofu, offering a balanced, savory meal that’s perfect for breakfast, lunch, or dinner.

NUTRITION

570kcal
Protein
32.6g
Fat
21g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 small Eggplant (120g)

1 medium Red Bell Pepper (150g)

1 large Tomato (182g)

1 small Onion (70g)

3 cloves Garlic (9g)

1/2 tablespoon Olive Oil

2/3 cup cooked Chickpeas (~110g)

190g Firm Tofu

1 teaspoon Herbes de Provence

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the zucchini, eggplant, red bell pepper, tomato, and onion into uniform bite-sized pieces. Mince the garlic.

  • 3

    In a large bowl, combine the chopped vegetables and garlic. Drizzle with 1/2 tablespoon of olive oil, sprinkle with Herbes de Provence, salt, and pepper. Toss well to coat evenly.

  • 4

    Spread the vegetable mixture evenly on a parchment-lined baking sheet. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized, stirring once halfway through.

  • 5

    While the vegetables are roasting, cut the firm tofu into cubes. In a nonstick pan over medium heat, lightly sauté the tofu cubes for about 5-7 minutes until they begin to brown on all sides.

  • 6

    Prepare the cooked chickpeas if not already done. If needed, season them lightly with a pinch of salt and additional herbs.

  • 7

    Once the vegetables are roasted, gently toss in the sautéed tofu and chickpeas. Adjust seasoning with salt and pepper as desired.

  • 8

    Serve warm as a hearty main dish suitable for breakfast, lunch, or dinner.