Roasted Root Medley with Tofu and Chickpeas

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

Roasted Root Medley with Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Tofu and Chickpeas

Savor a warm and hearty medley of roasted root vegetables accented with crispy chickpeas and protein-packed extra-firm tofu. This dish offers a delightful blend of earthy sweetness and satisfying texture, crowned with a light olive oil drizzle and aromatic spices for a comforting meal perfect any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

595kcal
Protein
33.6g
Fat
14.3g
Carbs
89.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped carrots

1 cup chopped parsnips

1/2 cup chopped beets

6 oz extra-firm tofu

1 cup chickpeas (drained)

1 tsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, combine chopped carrots, parsnips, and beets. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss the vegetables until evenly coated.

  • 3

    Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables are roasting, press the extra-firm tofu to remove excess moisture and cut it into 1-inch cubes. Season lightly with salt and pepper.

  • 5

    In a separate bowl, add the tofu cubes and drained chickpeas. Once the vegetables have roasted for 15 minutes, add this tofu and chickpea mixture onto the same baking sheet, mixing gently with the vegetables.

  • 6

    Continue roasting everything together for another 15 minutes until tofu is golden on the edges and vegetables are tender.

  • 7

    Remove from the oven and serve warm. Adjust seasoning if needed.

Roasted Root Medley with Tofu and Chickpeas

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

Roasted Root Medley with Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Tofu and Chickpeas

Savor a warm and hearty medley of roasted root vegetables accented with crispy chickpeas and protein-packed extra-firm tofu. This dish offers a delightful blend of earthy sweetness and satisfying texture, crowned with a light olive oil drizzle and aromatic spices for a comforting meal perfect any time of day.

NUTRITION

595kcal
Protein
33.6g
Fat
14.3g
Carbs
89.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped carrots

1 cup chopped parsnips

1/2 cup chopped beets

6 oz extra-firm tofu

1 cup chickpeas (drained)

1 tsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, combine chopped carrots, parsnips, and beets. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss the vegetables until evenly coated.

  • 3

    Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables are roasting, press the extra-firm tofu to remove excess moisture and cut it into 1-inch cubes. Season lightly with salt and pepper.

  • 5

    In a separate bowl, add the tofu cubes and drained chickpeas. Once the vegetables have roasted for 15 minutes, add this tofu and chickpea mixture onto the same baking sheet, mixing gently with the vegetables.

  • 6

    Continue roasting everything together for another 15 minutes until tofu is golden on the edges and vegetables are tender.

  • 7

    Remove from the oven and serve warm. Adjust seasoning if needed.