Name: Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 300g Firm Tofu; 1/2 cup Chickpeas; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 medium Carrot; 1 small Red Onion; 1 tbsp Olive Oil; 1 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Tofu with Roasted Rainbow Vegetables

Enjoy this colorful, crisp sheet pan dish featuring marinated tofu and a vibrant mix of roasted vegetables. The tofu crisps beautifully on the edges while the veggies become tender and deeply caramelized, blending savory spices with natural sweetness for a satisfying, clean-eating meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.3g

Fat

31.1g

Carbs

57.5g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 small Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
3
Rinse and drain the chickpeas if using canned variety.
4
Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces.
5
In a large bowl, combine the tofu, chickpeas, and chopped vegetables. Drizzle with olive oil, sprinkle garlic powder, and season with salt and pepper. Toss well to evenly coat.
6
Spread the mixture onto the prepared sheet pan in a single layer to ensure even roasting.
7
Roast in the oven for 25-30 minutes, stirring halfway through, until the tofu edges are crispy and the vegetables are tender and slightly caramelized.
8
Remove from the oven and serve warm.