YOUR SOLIN GENERATED RECIPE
Crispy Garlic Herb Roasted Carrots with Tofu and Chickpeas
Enjoy a vibrant plate of crispy garlic herb roasted carrots paired with perfectly seasoned tofu and crunchy roasted chickpeas. This dish combines the natural sweetness of carrots with the savory depth of garlic and herbs, while tofu and chickpeas add a hearty boost of protein and texture. A light sprinkle of Parmesan finishes the dish, ensuring an irresistible balance of flavors and nutrients ideal for a wholesome meal.
INGREDIENTS
200g Carrots
200g Extra Firm Tofu
1/2 cup Chickpeas (drained and rinsed)
2 tbsp Grated Parmesan Cheese
1 tbsp Olive Oil
3 cloves Garlic
2 tbsp Fresh Herbs (thyme/rosemary)
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
Peel and cut the carrots into uniform sticks. Drain and pat dry the chickpeas.
Press the tofu gently to remove excess moisture and cut it into cubes.
In a large bowl, toss carrots, tofu, and chickpeas with olive oil, minced garlic, fresh herbs, salt, and pepper.
Spread the mixture evenly on a baking sheet lined with parchment paper, ensuring items are in a single layer.
Roast in the preheated oven for about 25-30 minutes, stirring halfway through until the carrots are tender and edges are crisp, the tofu is golden, and chickpeas are crunchy.
Once roasted, remove from the oven and immediately sprinkle with grated Parmesan cheese for a savory finish.
Serve warm as a satisfying, nutrient-dense meal for breakfast, lunch, or dinner.