Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant and nutritious sheet pan meal featuring crispy tofu and savory roasted chickpeas, complemented by tender broccoli and sweet red bell peppers. Seasoned with garlic powder and smoked paprika, this dish delivers a delightful crunch and a burst of flavor with every bite.

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NUTRITION

506kcal
Protein
36.9g
Fat
22.2g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Chickpeas (canned, drained)

1 cup Broccoli

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Once pressed, cut the tofu into cubes.

  • 3

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

  • 4

    Spread the tofu and chickpeas evenly on the sheet pan.

  • 5

    Chop the broccoli into florets and slice the red bell pepper into strips. Add them to the sheet pan, spreading evenly around the tofu and chickpeas.

  • 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 with slight charring.

  • 7

    Remove from the oven and serve warm.

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu with Roasted Broccoli and Bell Peppers

Enjoy a vibrant and nutritious sheet pan meal featuring crispy tofu and savory roasted chickpeas, complemented by tender broccoli and sweet red bell peppers. Seasoned with garlic powder and smoked paprika, this dish delivers a delightful crunch and a burst of flavor with every bite.

NUTRITION

506kcal
Protein
36.9g
Fat
22.2g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Chickpeas (canned, drained)

1 cup Broccoli

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Once pressed, cut the tofu into cubes.

  • 3

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

  • 4

    Spread the tofu and chickpeas evenly on the sheet pan.

  • 5

    Chop the broccoli into florets and slice the red bell pepper into strips. Add them to the sheet pan, spreading evenly around the tofu and chickpeas.

  • 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 with slight charring.

  • 7

    Remove from the oven and serve warm.