Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

A delightful, savory sheet pan meal featuring crispy chickpeas and lightly baked firm tofu mingled with vibrant roasted vegetables, all tossed in a fragrant herb blend. Perfectly balanced for a nourishing main course that's both satisfying and full of texture.

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NUTRITION

608kcal
Protein
36.2g
Fat
21g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

210 grams firm tofu

1 medium red bell pepper

1 medium zucchini

1 small red onion

0.5 tablespoon extra virgin olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, pat them dry with a paper towel.

  • 3

    Cut the firm tofu into 1-inch cubes.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into rounds or half-moons, and cut the red onion into wedges.

  • 5

    In a large bowl, gently toss chickpeas and tofu cubes with olive oil, chopped rosemary, thyme, salt, and pepper.

  • 6

    Add the prepared vegetables to the bowl and toss until everything is evenly coated with the herb mixture.

  • 7

    Spread the mixture evenly on the sheet pan in a single layer.

  • 8

    Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking. The chickpeas should become crispy and the vegetables tender with slight char.

  • 9

    Remove from the oven and let cool slightly before serving.

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

A delightful, savory sheet pan meal featuring crispy chickpeas and lightly baked firm tofu mingled with vibrant roasted vegetables, all tossed in a fragrant herb blend. Perfectly balanced for a nourishing main course that's both satisfying and full of texture.

NUTRITION

608kcal
Protein
36.2g
Fat
21g
Carbs
73.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

210 grams firm tofu

1 medium red bell pepper

1 medium zucchini

1 small red onion

0.5 tablespoon extra virgin olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas, pat them dry with a paper towel.

  • 3

    Cut the firm tofu into 1-inch cubes.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into rounds or half-moons, and cut the red onion into wedges.

  • 5

    In a large bowl, gently toss chickpeas and tofu cubes with olive oil, chopped rosemary, thyme, salt, and pepper.

  • 6

    Add the prepared vegetables to the bowl and toss until everything is evenly coated with the herb mixture.

  • 7

    Spread the mixture evenly on the sheet pan in a single layer.

  • 8

    Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking. The chickpeas should become crispy and the vegetables tender with slight char.

  • 9

    Remove from the oven and let cool slightly before serving.