Roasted Root Medley with Tofu and Chickpeas

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

Roasted Root Medley with Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Tofu and Chickpeas

Enjoy a hearty and colorful roasted medley featuring extra-firm tofu, chickpeas, and a trio of roasted root vegetables. The combination of tender tofu, crisp chickpeas, and sweet, earthy carrots, parsnips, and turnips creates a comforting dish enhanced by aromatic herbs and a drizzle of olive oil.

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NUTRITION

578kcal
Protein
32.3g
Fat
28.6g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

0.5 cup Canned Chickpeas, drained

1 medium Carrot (approx. 100g)

1 medium Parsnip (approx. 100g)

1 medium Turnip (approx. 100g)

1 tablespoon Extra Virgin Olive Oil

Herbs and Spices (Rosemary, Thyme, Salt & Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the extra-firm tofu for 10 minutes to remove excess moisture, then cut it into cubes.

  • 3

    Cut the carrot, parsnip, and turnip into evenly sized pieces to ensure uniform roasting.

  • 4

    In a large mixing bowl, combine the tofu cubes, drained chickpeas, and chopped vegetables. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper.

  • 5

    Toss the mixture gently until all the pieces are evenly coated with oil and seasonings.

  • 6

    Spread the mixture on a baking sheet in a single layer.

  • 7

    Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even browning. The tofu should be golden and the vegetables tender with caramelized edges.

  • 8

    Remove from oven, adjust seasoning if needed, and serve warm.

Roasted Root Medley with Tofu and Chickpeas

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

Roasted Root Medley with Tofu and Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Tofu and Chickpeas

Enjoy a hearty and colorful roasted medley featuring extra-firm tofu, chickpeas, and a trio of roasted root vegetables. The combination of tender tofu, crisp chickpeas, and sweet, earthy carrots, parsnips, and turnips creates a comforting dish enhanced by aromatic herbs and a drizzle of olive oil.

NUTRITION

578kcal
Protein
32.3g
Fat
28.6g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

0.5 cup Canned Chickpeas, drained

1 medium Carrot (approx. 100g)

1 medium Parsnip (approx. 100g)

1 medium Turnip (approx. 100g)

1 tablespoon Extra Virgin Olive Oil

Herbs and Spices (Rosemary, Thyme, Salt & Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the extra-firm tofu for 10 minutes to remove excess moisture, then cut it into cubes.

  • 3

    Cut the carrot, parsnip, and turnip into evenly sized pieces to ensure uniform roasting.

  • 4

    In a large mixing bowl, combine the tofu cubes, drained chickpeas, and chopped vegetables. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper.

  • 5

    Toss the mixture gently until all the pieces are evenly coated with oil and seasonings.

  • 6

    Spread the mixture on a baking sheet in a single layer.

  • 7

    Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even browning. The tofu should be golden and the vegetables tender with caramelized edges.

  • 8

    Remove from oven, adjust seasoning if needed, and serve warm.