Herb-Roasted Rainbow Vegetable Medley with Tofu and Chickpeas

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

Herb-Roasted Rainbow Vegetable Medley with Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Rainbow Vegetable Medley with Tofu and Chickpeas

Enjoy a vibrant medley of roasted rainbow vegetables enhanced with hearty tofu and chickpeas. This dish combines tender, herb-infused roasted bell pepper, zucchini, red onion, and sweet cherry tomatoes with protein-packed tofu and chickpeas for a satisfying, nutrient-dense meal perfect for any time of the day.

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NUTRITION

650kcal
Protein
40.4g
Fat
22.1g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Firm Tofu (226g)

1 cup Chickpeas (164g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 cup Cherry Tomatoes (149g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Press the tofu gently to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Drain and rinse the chickpeas if using canned or prepare cooked chickpeas if using dry.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    In a large mixing bowl, combine the tofu, chickpeas, and chopped vegetables. Drizzle with olive oil, and sprinkle the mixed dried herbs, salt, and pepper. Toss everything gently to coat evenly.

  • 6

    Spread the mixture onto a baking sheet in a single layer for even roasting.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred and the tofu is lightly golden.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy warm as a hearty breakfast, lunch, or dinner option.

Herb-Roasted Rainbow Vegetable Medley with Tofu and Chickpeas

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

Herb-Roasted Rainbow Vegetable Medley with Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Rainbow Vegetable Medley with Tofu and Chickpeas

Enjoy a vibrant medley of roasted rainbow vegetables enhanced with hearty tofu and chickpeas. This dish combines tender, herb-infused roasted bell pepper, zucchini, red onion, and sweet cherry tomatoes with protein-packed tofu and chickpeas for a satisfying, nutrient-dense meal perfect for any time of the day.

NUTRITION

650kcal
Protein
40.4g
Fat
22.1g
Carbs
79.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Firm Tofu (226g)

1 cup Chickpeas (164g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 cup Cherry Tomatoes (149g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Press the tofu gently to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Drain and rinse the chickpeas if using canned or prepare cooked chickpeas if using dry.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    In a large mixing bowl, combine the tofu, chickpeas, and chopped vegetables. Drizzle with olive oil, and sprinkle the mixed dried herbs, salt, and pepper. Toss everything gently to coat evenly.

  • 6

    Spread the mixture onto a baking sheet in a single layer for even roasting.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred and the tofu is lightly golden.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy warm as a hearty breakfast, lunch, or dinner option.