Roasted Chickpea and Vegetable Stir Fry with Edamame

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

Roasted Chickpea and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Stir Fry with Edamame

Savor a vibrant, vegan and gluten-free stir fry featuring tender cubes of firm tofu, roasted chickpeas, and crisp seasonal vegetables, all tossed with lush edamame. Every bite bursts with a delightful balance of textures and subtly spiced flavors—a nutritious, satisfying dinner that pairs perfectly with an active lifestyle.

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NUTRITION

404kcal
Protein
31.3g
Fat
17.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup roasted Chickpeas (~40g)

1/2 cup shelled Edamame (~75g)

210g firm Tofu

1 cup mixed Stir-Fry Vegetables (~150g)

1 tsp Olive Oil

Spices: Cumin, Paprika, Garlic Powder, Salt, Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the chickpeas with a pinch of cumin, paprika, garlic powder, salt, and pepper, then spread them on a baking sheet lined with parchment. Roast for about 20 minutes until crisp.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture and cut it into 1-inch cubes. In a non-stick pan, heat the olive oil over medium heat and sauté the tofu cubes until lightly golden on all sides. Season lightly with salt and pepper.

  • 3

    Add the mixed vegetables to the pan with tofu and stir-fry for about 5-7 minutes until they start to soften but still retain some crunch.

  • 4

    Stir in the shelled edamame and roasted chickpeas, mixing gently to combine all components evenly. Allow the flavors to meld for an additional 2 minutes.

  • 5

    Taste and adjust seasonings if necessary, then serve warm.

Roasted Chickpea and Vegetable Stir Fry with Edamame

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

Roasted Chickpea and Vegetable Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Stir Fry with Edamame

Savor a vibrant, vegan and gluten-free stir fry featuring tender cubes of firm tofu, roasted chickpeas, and crisp seasonal vegetables, all tossed with lush edamame. Every bite bursts with a delightful balance of textures and subtly spiced flavors—a nutritious, satisfying dinner that pairs perfectly with an active lifestyle.

NUTRITION

404kcal
Protein
31.3g
Fat
17.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup roasted Chickpeas (~40g)

1/2 cup shelled Edamame (~75g)

210g firm Tofu

1 cup mixed Stir-Fry Vegetables (~150g)

1 tsp Olive Oil

Spices: Cumin, Paprika, Garlic Powder, Salt, Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the chickpeas with a pinch of cumin, paprika, garlic powder, salt, and pepper, then spread them on a baking sheet lined with parchment. Roast for about 20 minutes until crisp.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture and cut it into 1-inch cubes. In a non-stick pan, heat the olive oil over medium heat and sauté the tofu cubes until lightly golden on all sides. Season lightly with salt and pepper.

  • 3

    Add the mixed vegetables to the pan with tofu and stir-fry for about 5-7 minutes until they start to soften but still retain some crunch.

  • 4

    Stir in the shelled edamame and roasted chickpeas, mixing gently to combine all components evenly. Allow the flavors to meld for an additional 2 minutes.

  • 5

    Taste and adjust seasonings if necessary, then serve warm.