Garlic Herb Roasted Zucchini and Yellow Squash with Tofu & Chickpeas

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

Garlic Herb Roasted Zucchini and Yellow Squash with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Zucchini and Yellow Squash with Tofu & Chickpeas

Savor the vibrant flavors of roasted zucchini and yellow squash enhanced by garlic and fragrant herbs, perfectly complemented by crispy chickpeas and protein-packed tofu. This wholesome dish delivers a satisfying balance of textures and tastes, making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

521kcal
Protein
33.2g
Fat
27.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Yellow Squash (196g)

200g Extra Firm Tofu

100g Chickpeas (canned, drained)

1 tbsp Extra Virgin Olive Oil (14g)

1 Garlic Clove

1 tsp Mixed Dry Herbs (rosemary, thyme, oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the zucchini and yellow squash into half-moon slices. Press the tofu to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a large mixing bowl, combine the sliced vegetables, tofu cubes, and chickpeas.

  • 4

    Mince the garlic and add it to the bowl along with the extra virgin olive oil and mixed dry herbs. Season with salt and pepper to taste.

  • 5

    Toss all ingredients gently to ensure even coating with the oil and herbs.

  • 6

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 7

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

  • 8

    Remove from the oven and serve warm as a fulfilling meal for breakfast, lunch, or dinner.

Garlic Herb Roasted Zucchini and Yellow Squash with Tofu & Chickpeas

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

Garlic Herb Roasted Zucchini and Yellow Squash with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Zucchini and Yellow Squash with Tofu & Chickpeas

Savor the vibrant flavors of roasted zucchini and yellow squash enhanced by garlic and fragrant herbs, perfectly complemented by crispy chickpeas and protein-packed tofu. This wholesome dish delivers a satisfying balance of textures and tastes, making it a versatile choice for breakfast, lunch, or dinner.

NUTRITION

521kcal
Protein
33.2g
Fat
27.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 medium Yellow Squash (196g)

200g Extra Firm Tofu

100g Chickpeas (canned, drained)

1 tbsp Extra Virgin Olive Oil (14g)

1 Garlic Clove

1 tsp Mixed Dry Herbs (rosemary, thyme, oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the zucchini and yellow squash into half-moon slices. Press the tofu to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a large mixing bowl, combine the sliced vegetables, tofu cubes, and chickpeas.

  • 4

    Mince the garlic and add it to the bowl along with the extra virgin olive oil and mixed dry herbs. Season with salt and pepper to taste.

  • 5

    Toss all ingredients gently to ensure even coating with the oil and herbs.

  • 6

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 7

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

  • 8

    Remove from the oven and serve warm as a fulfilling meal for breakfast, lunch, or dinner.