Sheet Pan 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 Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

A vibrant medley of roasted vegetables paired with crispy chickpeas and savory tofu, tossed in olive oil and seasoned to perfection. This wholesome, one-pan dish offers a delightful crunch and a balanced blend of textures and flavors that make it perfect for a nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

663kcal
Protein
34.9g
Fat
26.5g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150 grams extra firm tofu

1 medium red bell pepper

1 medium zucchini

1 cup broccoli florets

1 small red onion

1 tablespoon olive oil

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tofu gently with a paper towel to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Rinse and drain the chickpeas, then pat them dry with a paper towel. In a bowl, toss the chickpeas with a pinch of salt and pepper.

  • 4

    Chop the red bell pepper into bite-sized pieces, slice the zucchini into half-moons, separate the broccoli into small florets, and cut the red onion into wedges.

  • 5

    In a large mixing bowl, combine the chopped vegetables, tofu cubes, and chickpeas. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.

  • 6

    Spread the mixture evenly on the prepared sheet pan, ensuring the tofu and chickpeas have space to crisp up.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed, flavor-rich sheet pan meal.

Sheet Pan 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 Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Chickpeas and Tofu

A vibrant medley of roasted vegetables paired with crispy chickpeas and savory tofu, tossed in olive oil and seasoned to perfection. This wholesome, one-pan dish offers a delightful crunch and a balanced blend of textures and flavors that make it perfect for a nourishing meal.

NUTRITION

663kcal
Protein
34.9g
Fat
26.5g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150 grams extra firm tofu

1 medium red bell pepper

1 medium zucchini

1 cup broccoli florets

1 small red onion

1 tablespoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu gently with a paper towel to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Rinse and drain the chickpeas, then pat them dry with a paper towel. In a bowl, toss the chickpeas with a pinch of salt and pepper.

  • 4

    Chop the red bell pepper into bite-sized pieces, slice the zucchini into half-moons, separate the broccoli into small florets, and cut the red onion into wedges.

  • 5

    In a large mixing bowl, combine the chopped vegetables, tofu cubes, and chickpeas. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.

  • 6

    Spread the mixture evenly on the prepared sheet pan, ensuring the tofu and chickpeas have space to crisp up.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the chickpeas are crispy.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed, flavor-rich sheet pan meal.