Herb-Roasted Vegetable Ratatouille with Tofu & Chickpeas

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

Herb-Roasted Vegetable Ratatouille with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Tofu & Chickpeas

Enjoy a vibrant twist on classic ratatouille featuring herb-roasted eggplant, zucchini, red bell pepper, tomatoes, and onion, enhanced with savory extra firm tofu and hearty chickpeas. This colorful dish bursts with Mediterranean flavors and a balance of textures, making it a delightful and nutritious option any time of day.

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NUTRITION

549kcal
Protein
33.1g
Fat
23.4g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

125 grams Chickpeas (canned, drained, no salt added)

1 cup diced Eggplant

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 cup chopped Tomatoes

1/2 cup chopped Onion

2 cloves Garlic

2 teaspoons Olive Oil

1 teaspoon Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Cube the extra firm tofu and pat dry with a paper towel.

  • 3

    In a large bowl, combine diced eggplant, sliced zucchini, chopped red bell pepper, tomatoes, chopped onion, and minced garlic. Drizzle with olive oil, add mixed herbs, salt, and pepper, and toss to coat evenly.

  • 4

    Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick pan over medium heat. Add the tofu cubes and lightly sear them until golden on all sides, about 5-7 minutes.

  • 6

    Gently stir in the drained chickpeas with the roasted vegetables, then fold in the seared tofu.

  • 7

    Adjust seasonings if necessary and serve warm. Enjoy as a hearty breakfast, lunch, or dinner!

Herb-Roasted Vegetable Ratatouille with Tofu & Chickpeas

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

Herb-Roasted Vegetable Ratatouille with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Ratatouille with Tofu & Chickpeas

Enjoy a vibrant twist on classic ratatouille featuring herb-roasted eggplant, zucchini, red bell pepper, tomatoes, and onion, enhanced with savory extra firm tofu and hearty chickpeas. This colorful dish bursts with Mediterranean flavors and a balance of textures, making it a delightful and nutritious option any time of day.

NUTRITION

549kcal
Protein
33.1g
Fat
23.4g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

125 grams Chickpeas (canned, drained, no salt added)

1 cup diced Eggplant

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 cup chopped Tomatoes

1/2 cup chopped Onion

2 cloves Garlic

2 teaspoons Olive Oil

1 teaspoon Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Cube the extra firm tofu and pat dry with a paper towel.

  • 3

    In a large bowl, combine diced eggplant, sliced zucchini, chopped red bell pepper, tomatoes, chopped onion, and minced garlic. Drizzle with olive oil, add mixed herbs, salt, and pepper, and toss to coat evenly.

  • 4

    Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick pan over medium heat. Add the tofu cubes and lightly sear them until golden on all sides, about 5-7 minutes.

  • 6

    Gently stir in the drained chickpeas with the roasted vegetables, then fold in the seared tofu.

  • 7

    Adjust seasonings if necessary and serve warm. Enjoy as a hearty breakfast, lunch, or dinner!