Name: Crispy Herb-Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra-Firm Tofu; 1 cup Chickpeas; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 1 cup Broccoli Florets; 1/2 tbsp Olive Oil; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 1/2 tsp Garlic Powder; Salt & Black Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables elevated with hearty chickpeas and crispy extra-firm tofu, all tossed in a fragrant blend of rosemary, thyme, and garlic. This dish offers a satisfying crunch and comforting warmth while perfectly balancing protein and calories for a nourishing meal.

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NUTRITION

Protein

36.8g

Fat

21.4g

Carbs

81.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1 cup Chickpeas

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Broccoli Florets

1/2 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Press the tofu to remove excess moisture and cut it into 1-inch cubes.
3
Rinse and drain the chickpeas if using canned.
4
Dice the red bell pepper, zucchini, and red onion; cut the broccoli into bite-sized florets.
5
In a large mixing bowl, combine the tofu, chickpeas, and vegetables.
6
Drizzle with olive oil and sprinkle with garlic powder, fresh rosemary, fresh thyme, salt, and black pepper.
7
Toss the mixture to ensure all pieces are evenly coated with the oil and seasonings.
8
Spread the mixture in a single layer on a baking sheet lined with parchment paper.
9
Roast in the oven for 25-30 minutes, stirring halfway through, until edges become crispy and vegetables are tender.
10
Remove from the oven and let cool slightly before serving.