Sheet Pan Roasted Vegetables and Crispy Tofu

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

Sheet Pan Roasted Vegetables and Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Crispy Tofu

Enjoy a hearty and vibrant dish featuring crispy marinated tofu paired with a medley of roasted vegetables and chickpeas. This sheet pan meal is packed with bright flavors, a satisfying crunch, and a silky texture from the tofu, making it a perfect option for a nutritious breakfast, lunch, or dinner.

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NUTRITION

546kcal
Protein
31.9g
Fat
27g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

9 oz Extra Firm Tofu (approx 255g)

1/2 cup Chickpeas (approx 82g, drained)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu cubes with half of the olive oil, a pinch of salt, pepper, and minced garlic.

  • 4

    On a sheet pan, spread out the tofu along with the drained chickpeas.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and add them to the sheet pan along with the remaining olive oil, salt, pepper, and a bit more minced garlic if desired.

  • 6

    Toss everything gently to ensure even coating of the oil and seasonings.

  • 7

    Arrange the ingredients in a single layer on the sheet pan to promote even roasting.

  • 8

    Roast in the oven for 25-30 minutes, stirring halfway through, until the tofu edges are crispy and the vegetables are tender and slightly charred.

  • 9

    Remove from the oven, adjust seasoning if necessary, and serve warm.

Sheet Pan Roasted Vegetables and Crispy Tofu

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

Sheet Pan Roasted Vegetables and Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables and Crispy Tofu

Enjoy a hearty and vibrant dish featuring crispy marinated tofu paired with a medley of roasted vegetables and chickpeas. This sheet pan meal is packed with bright flavors, a satisfying crunch, and a silky texture from the tofu, making it a perfect option for a nutritious breakfast, lunch, or dinner.

NUTRITION

546kcal
Protein
31.9g
Fat
27g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

9 oz Extra Firm Tofu (approx 255g)

1/2 cup Chickpeas (approx 82g, drained)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu cubes with half of the olive oil, a pinch of salt, pepper, and minced garlic.

  • 4

    On a sheet pan, spread out the tofu along with the drained chickpeas.

  • 5

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and add them to the sheet pan along with the remaining olive oil, salt, pepper, and a bit more minced garlic if desired.

  • 6

    Toss everything gently to ensure even coating of the oil and seasonings.

  • 7

    Arrange the ingredients in a single layer on the sheet pan to promote even roasting.

  • 8

    Roast in the oven for 25-30 minutes, stirring halfway through, until the tofu edges are crispy and the vegetables are tender and slightly charred.

  • 9

    Remove from the oven, adjust seasoning if necessary, and serve warm.