Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with crispy, golden tofu and chickpeas for an energizing, wholesome meal that delights with every bite. The savory blend of herbs and spices enhances the natural sweetness of the vegetables, making it a colorful and satisfying choice for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

540kcal
Protein
35.8g
Fat
30.2g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

260g Extra-Firm Tofu

50g Chickpeas (canned, drained)

1 medium Red Bell Pepper (~120g)

1 medium Yellow Bell Pepper (~120g)

1 small Zucchini (~110g)

0.5 unit Red Onion (~50g)

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and thinly slice the red onion.

  • 5

    In a separate bowl, toss the chickpeas and all the chopped vegetables with the remaining olive oil, salt, and pepper.

  • 6

    Spread the tofu on one side of the sheet pan and the vegetable-chickpea mixture on the other side, ensuring a single layer for even roasting.

  • 7

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

  • 8

    Remove from the oven and serve warm. Enjoy your colorful, protein-packed sheet pan meal!

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with crispy, golden tofu and chickpeas for an energizing, wholesome meal that delights with every bite. The savory blend of herbs and spices enhances the natural sweetness of the vegetables, making it a colorful and satisfying choice for any meal of the day.

NUTRITION

540kcal
Protein
35.8g
Fat
30.2g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

260g Extra-Firm Tofu

50g Chickpeas (canned, drained)

1 medium Red Bell Pepper (~120g)

1 medium Yellow Bell Pepper (~120g)

1 small Zucchini (~110g)

0.5 unit Red Onion (~50g)

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and thinly slice the red onion.

  • 5

    In a separate bowl, toss the chickpeas and all the chopped vegetables with the remaining olive oil, salt, and pepper.

  • 6

    Spread the tofu on one side of the sheet pan and the vegetable-chickpea mixture on the other side, ensuring a single layer for even roasting.

  • 7

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

  • 8

    Remove from the oven and serve warm. Enjoy your colorful, protein-packed sheet pan meal!