Sheet Pan Roasted Root Vegetables with Crispy Baked Tofu

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

Sheet Pan Roasted Root Vegetables with Crispy Baked Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Root Vegetables with Crispy Baked Tofu

Enjoy a vibrant medley of roasted root vegetables paired with crispy baked tofu and hearty chickpeas. This dish is perfectly seasoned with a blend of garlic powder, salt, and pepper, then lightly drizzled with olive oil. The result is an inviting plate of savory, crunchy tofu contrasted with tender, caramelized vegetables that makes for a satisfying meal.

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NUTRITION

540kcal
Protein
31.4g
Fat
28.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

310g Extra Firm Tofu

100g Carrots

100g Parsnips

50g Chickpeas (canned, drained)

1 tbsp Olive Oil

1 tsp Spices (Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu for at least 10 minutes to remove excess water. Once pressed, cut the tofu into cubes.

  • 3

    In a large bowl, toss the tofu cubes with half of the olive oil and a pinch of salt and pepper.

  • 4

    Wash and peel the carrots and parsnips, then cut them into uniform pieces to ensure even roasting.

  • 5

    Combine the chopped vegetables and chickpeas in the bowl. Drizzle with the remaining olive oil and sprinkle with garlic powder, salt, and pepper. Toss everything until evenly coated.

  • 6

    Spread the tofu, vegetables, and chickpeas in a single layer on the prepared sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the edges of the tofu are golden and vegetables are tender, stirring halfway through for even cooking.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed, crispy, and savory meal!

Sheet Pan Roasted Root Vegetables with Crispy Baked Tofu

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

Sheet Pan Roasted Root Vegetables with Crispy Baked Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Root Vegetables with Crispy Baked Tofu

Enjoy a vibrant medley of roasted root vegetables paired with crispy baked tofu and hearty chickpeas. This dish is perfectly seasoned with a blend of garlic powder, salt, and pepper, then lightly drizzled with olive oil. The result is an inviting plate of savory, crunchy tofu contrasted with tender, caramelized vegetables that makes for a satisfying meal.

NUTRITION

540kcal
Protein
31.4g
Fat
28.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

310g Extra Firm Tofu

100g Carrots

100g Parsnips

50g Chickpeas (canned, drained)

1 tbsp Olive Oil

1 tsp Spices (Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu for at least 10 minutes to remove excess water. Once pressed, cut the tofu into cubes.

  • 3

    In a large bowl, toss the tofu cubes with half of the olive oil and a pinch of salt and pepper.

  • 4

    Wash and peel the carrots and parsnips, then cut them into uniform pieces to ensure even roasting.

  • 5

    Combine the chopped vegetables and chickpeas in the bowl. Drizzle with the remaining olive oil and sprinkle with garlic powder, salt, and pepper. Toss everything until evenly coated.

  • 6

    Spread the tofu, vegetables, and chickpeas in a single layer on the prepared sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the edges of the tofu are golden and vegetables are tender, stirring halfway through for even cooking.

  • 8

    Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed, crispy, and savory meal!