Crispy Tofu and Roasted Vegetable Sheet Pan Meal

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

Crispy Tofu and Roasted Vegetable Sheet Pan Meal

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Sheet Pan Meal

A vibrant, wholesome sheet pan meal featuring crispy extra firm tofu, roasted chickpeas, and a colorful array of vegetables like broccoli, red bell pepper, and zucchini, all tossed in a light olive oil and herb dressing. This dish offers a perfect balance of protein, fiber, and healthy fats, making it a satisfying and nutritious option for dinner.

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NUTRITION

560kcal
Protein
37.5g
Fat
32g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

0.5 cup Chickpeas

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tablespoon Olive Oil

Salt and Pepper to taste

1 teaspoon Garlic Powder

0.5 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu cubes and chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

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

  • 5

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons. Add them to the pan, drizzling a bit more olive oil and seasoning with salt and pepper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and lightly charred.

  • 7

    Serve warm and enjoy your nutritious, balanced meal.

Crispy Tofu and Roasted Vegetable Sheet Pan Meal

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

Crispy Tofu and Roasted Vegetable Sheet Pan Meal

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Sheet Pan Meal

A vibrant, wholesome sheet pan meal featuring crispy extra firm tofu, roasted chickpeas, and a colorful array of vegetables like broccoli, red bell pepper, and zucchini, all tossed in a light olive oil and herb dressing. This dish offers a perfect balance of protein, fiber, and healthy fats, making it a satisfying and nutritious option for dinner.

NUTRITION

560kcal
Protein
37.5g
Fat
32g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

0.5 cup Chickpeas

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tablespoon Olive Oil

Salt and Pepper to taste

1 teaspoon Garlic Powder

0.5 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a large bowl, toss the tofu cubes and chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

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

  • 5

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons. Add them to the pan, drizzling a bit more olive oil and seasoning with salt and pepper.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy on the edges and the vegetables are tender and lightly charred.

  • 7

    Serve warm and enjoy your nutritious, balanced meal.