Garlic-Roasted Broccoli with Crispy Chickpeas and Baked Tofu

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

Garlic-Roasted Broccoli with Crispy Chickpeas and Baked Tofu

YOUR SOLIN GENERATED RECIPE

Garlic-Roasted Broccoli with Crispy Chickpeas and Baked Tofu

Savor a nutrient-rich bowl of tender garlic-roasted broccoli paired with delightfully crispy chickpeas and savory baked tofu cubes. This dish boasts a satisfying combination of textures—from crunchy chickpeas to soft tofu—brightened by the aroma of roasted garlic and a hint of lemon zest, ideal for a balanced, clean eating meal.

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NUTRITION

568kcal
Protein
33.1g
Fat
25.8g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Broccoli (raw)

1 cup Chickpeas (canned, drained)

150 grams Firm Tofu

1 tbsp Olive Oil

3 cloves Garlic

1 tsp Lemon Zest

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the broccoli into florets and pat dry. Drain and rinse the chickpeas, then gently pat them dry with a towel. Press the tofu to remove excess moisture and cut into 1-inch cubes.

  • 3

    In a large bowl, toss the broccoli with 1/2 tablespoon olive oil, 1.5 crushed garlic cloves (minced) and a pinch of salt and pepper.

  • 4

    Spread the broccoli on a baking sheet and roast in the oven for 15 minutes.

  • 5

    Meanwhile, in a separate bowl, combine the chickpeas and tofu cubes. Drizzle with the remaining 1/2 tablespoon olive oil, add the remaining minced garlic, smoked paprika, lemon zest, salt, and pepper. Gently toss to coat evenly.

  • 6

    After the broccoli has roasted for 15 minutes, add the chickpea and tofu mixture to the same baking sheet, spacing them out to allow crisping. Roast for an additional 20 minutes, stirring halfway through, until chickpeas are crispy and tofu edges are golden.

  • 7

    Remove from the oven and serve immediately, enjoying the blend of garlicky broccoli, crunchy chickpeas, and savory tofu.

Garlic-Roasted Broccoli with Crispy Chickpeas and Baked Tofu

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

Garlic-Roasted Broccoli with Crispy Chickpeas and Baked Tofu

YOUR SOLIN GENERATED RECIPE

Garlic-Roasted Broccoli with Crispy Chickpeas and Baked Tofu

Savor a nutrient-rich bowl of tender garlic-roasted broccoli paired with delightfully crispy chickpeas and savory baked tofu cubes. This dish boasts a satisfying combination of textures—from crunchy chickpeas to soft tofu—brightened by the aroma of roasted garlic and a hint of lemon zest, ideal for a balanced, clean eating meal.

NUTRITION

568kcal
Protein
33.1g
Fat
25.8g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Broccoli (raw)

1 cup Chickpeas (canned, drained)

150 grams Firm Tofu

1 tbsp Olive Oil

3 cloves Garlic

1 tsp Lemon Zest

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into florets and pat dry. Drain and rinse the chickpeas, then gently pat them dry with a towel. Press the tofu to remove excess moisture and cut into 1-inch cubes.

  • 3

    In a large bowl, toss the broccoli with 1/2 tablespoon olive oil, 1.5 crushed garlic cloves (minced) and a pinch of salt and pepper.

  • 4

    Spread the broccoli on a baking sheet and roast in the oven for 15 minutes.

  • 5

    Meanwhile, in a separate bowl, combine the chickpeas and tofu cubes. Drizzle with the remaining 1/2 tablespoon olive oil, add the remaining minced garlic, smoked paprika, lemon zest, salt, and pepper. Gently toss to coat evenly.

  • 6

    After the broccoli has roasted for 15 minutes, add the chickpea and tofu mixture to the same baking sheet, spacing them out to allow crisping. Roast for an additional 20 minutes, stirring halfway through, until chickpeas are crispy and tofu edges are golden.

  • 7

    Remove from the oven and serve immediately, enjoying the blend of garlicky broccoli, crunchy chickpeas, and savory tofu.