Sheet Pan Lemon Herb Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Chickpeas and Tofu

Enjoy a vibrant medley of roasted vegetables, crispy chickpeas, and golden baked tofu, all tossed in a refreshing lemon herb dressing. This wholesome dish bursts with flavors and textures—from tender roasted veggies to satisfying crispy chickpeas—making it a versatile meal suitable for breakfast, lunch, or dinner.

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NUTRITION

539kcal
Protein
30g
Fat
27g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

200 grams extra-firm tofu

0.75 cup chickpeas (approx. 123g)

0.5 cup broccoli, chopped

0.5 cup red bell pepper, sliced

0.5 cup zucchini, sliced

0.5 cup carrots, sliced

Juice of 1 lemon

1 tbsp olive oil

1 tsp fresh rosemary & thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Press the tofu lightly with a paper towel and cut it into 1-inch cubes.

  • 3

    In a large bowl, combine the tofu cubes, chickpeas, broccoli, red bell pepper, zucchini, and carrots.

  • 4

    Drizzle the olive oil and lemon juice over the vegetables and tofu. Sprinkle in the fresh herbs, salt, and pepper.

  • 5

    Toss everything gently until the vegetables and tofu are evenly coated with the dressing.

  • 6

    Spread the mixture in a single layer on the prepared sheet pan.

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through for even browning and crispiness on the chickpeas and tofu edges.

  • 8

    Once the vegetables are tender and the chickpeas are crispy, remove from the oven and serve warm.

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Vegetables with Crispy Chickpeas and Tofu

Enjoy a vibrant medley of roasted vegetables, crispy chickpeas, and golden baked tofu, all tossed in a refreshing lemon herb dressing. This wholesome dish bursts with flavors and textures—from tender roasted veggies to satisfying crispy chickpeas—making it a versatile meal suitable for breakfast, lunch, or dinner.

NUTRITION

539kcal
Protein
30g
Fat
27g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

200 grams extra-firm tofu

0.75 cup chickpeas (approx. 123g)

0.5 cup broccoli, chopped

0.5 cup red bell pepper, sliced

0.5 cup zucchini, sliced

0.5 cup carrots, sliced

Juice of 1 lemon

1 tbsp olive oil

1 tsp fresh rosemary & thyme

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Press the tofu lightly with a paper towel and cut it into 1-inch cubes.

  • 3

    In a large bowl, combine the tofu cubes, chickpeas, broccoli, red bell pepper, zucchini, and carrots.

  • 4

    Drizzle the olive oil and lemon juice over the vegetables and tofu. Sprinkle in the fresh herbs, salt, and pepper.

  • 5

    Toss everything gently until the vegetables and tofu are evenly coated with the dressing.

  • 6

    Spread the mixture in a single layer on the prepared sheet pan.

  • 7

    Roast in the oven for 25-30 minutes, stirring halfway through for even browning and crispiness on the chickpeas and tofu edges.

  • 8

    Once the vegetables are tender and the chickpeas are crispy, remove from the oven and serve warm.