YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables with Crispy Chickpeas, Tofu & Lemon-Herb Dressing
A vibrant, nutrient-packed sheet pan meal featuring roasted vegetables, crispy chickpeas, and cubes of firm tofu tossed in a tangy lemon-herb dressing enhanced with a savory sprinkle of nutritional yeast. Enjoy the crisp textures of roasted bell peppers, zucchini, red onion, and broccoli united with the satisfying bite of tofu and chickpeas.
INGREDIENTS
0.75 cup canned chickpeas (drained)
250g firm tofu, cubed
1 cup diced red bell pepper
1 cup sliced zucchini
1 small red onion, cut into wedges
1 cup broccoli florets
1 tablespoon nutritional yeast
0.5 tablespoon olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
PREPARATION
Preheat your oven to 425°F and line a large sheet pan with parchment paper.
In a large bowl, gently toss the chickpeas, red bell pepper, zucchini, red onion wedges, and broccoli florets with olive oil, salt, and pepper.
Spread the vegetables and chickpeas evenly on the sheet pan in a single layer.
Roast the chickpeas and vegetables in the preheated oven for 20-25 minutes, stirring halfway through for even browning.
While the vegetables roast, press the tofu to remove excess moisture and then cut into 1-inch cubes.
After 15 minutes of roasting, add the tofu cubes to the pan and continue roasting until tofu turns golden and edges become slightly crispy.
In a small bowl, whisk together lemon juice, minced garlic, nutritional yeast, and chopped parsley to create the lemon-herb dressing.
Once the tofu and vegetables are roasted to your liking, remove the pan from the oven and drizzle the dressing over the warm ingredients.
Gently toss everything together to ensure even coating and serve immediately.