YOUR SOLIN GENERATED RECIPE
Crispy Roasted Broccoli with Lemon
Enjoy a vibrant plate of crispy roasted broccoli paired with protein-rich roasted tofu and chickpeas, all brightened by a zesty lemon drizzle. The dish combines crunchy textures with a burst of citrus, creating a satisfying, nutrient-packed meal perfect for a wholesome dinner.
INGREDIENTS
300g Broccoli Florets
200g Extra Firm Tofu
0.5 cup Canned Chickpeas (drained)
0.5 tbsp Olive Oil
2 tbsp Lemon Juice
1 Garlic Clove
0.5 tsp Smoked Paprika
Salt (to taste)
Black Pepper (to taste)
PREPARATION
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Cut the broccoli into bite-sized florets and press the tofu into cubes. Rinse and drain the chickpeas if using canned.
In a bowl, toss the broccoli florets with half of the olive oil, minced garlic, smoked paprika, salt, and black pepper. Spread them evenly on one baking sheet.
In another bowl, gently toss the tofu cubes and chickpeas with the remaining olive oil, a pinch of salt, and black pepper. Spread them on the second baking sheet.
Roast both trays in the oven. Roast the broccoli for about 20 minutes until the edges are crispy. Roast the tofu and chickpeas for about 25 minutes, stirring halfway through for even crispiness.
While the vegetables are roasting, squeeze fresh lemon juice into a small bowl.
Once everything is roasted to your liking, transfer to a serving dish. Drizzle the roasted items with the lemon juice and toss gently to combine.
Serve warm and enjoy your nutritious, zesty meal.