NUTRITION

SERVINGS

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

2 tbsp Fresh Parsley

PREPARATION

• 1

  Press the tofu for at least 20 minutes to remove excess moisture.

• 2

  Preheat the oven to 400°F (200°C).

• 3

  Cut the tofu into 1-inch cubes. In a bowl, toss the tofu with half of the olive oil, garlic powder, smoked paprika, salt, and pepper.

• 4

  On a baking sheet lined with parchment paper, spread out the tofu cubes in a single layer.

• 5

  Roast the tofu in the oven for 25-30 minutes or until edges are golden and crispy, flipping halfway through.

• 6

  While the tofu bakes, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

• 7

  In a separate bowl, combine the chopped vegetables and chickpeas with the remaining olive oil, salt, and pepper.

• 8

  Spread the vegetable mixture on another baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

• 9

  Once both the tofu and vegetables are roasted, combine them in a serving bowl.

• 10

  Garnish with freshly chopped parsley and adjust seasoning if needed before serving.