Sheet Pan Crispy Tofu and Roasted Vegetables

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

Sheet Pan Crispy Tofu and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Roasted Vegetables

Enjoy a vibrant medley of crispy tofu, hearty chickpeas, and colorful roasted vegetables, all tossed in a light olive oil and aromatic spice blend. This one-pan meal delivers a satisfying crunch and tender bite with every forkful, perfect as a nutritionally balanced dinner that’s both pleasing to the eye and body.

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NUTRITION

582kcal
Protein
36.8g
Fat
29.2g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

0.5 cup chickpeas, drained (~82g)

1 medium red Bell Pepper

1 small Red Onion

1 small Zucchini

1 cup Broccoli florets

1 tbsp Olive Oil

Salt, Pepper, Garlic Powder 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 water, then cut it into 1-inch cubes.

  • 3

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

  • 4

    Chop the bell pepper, red onion, zucchini, and broccoli into bite-size pieces. Add them to the bowl and gently toss to combine with the tofu and chickpeas.

  • 5

    Spread the tofu, chickpeas, and vegetables evenly on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve immediately, enjoying the delightful mix of textures and flavors.

Sheet Pan Crispy Tofu and Roasted Vegetables

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

Sheet Pan Crispy Tofu and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Tofu and Roasted Vegetables

Enjoy a vibrant medley of crispy tofu, hearty chickpeas, and colorful roasted vegetables, all tossed in a light olive oil and aromatic spice blend. This one-pan meal delivers a satisfying crunch and tender bite with every forkful, perfect as a nutritionally balanced dinner that’s both pleasing to the eye and body.

NUTRITION

582kcal
Protein
36.8g
Fat
29.2g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

0.5 cup chickpeas, drained (~82g)

1 medium red Bell Pepper

1 small Red Onion

1 small Zucchini

1 cup Broccoli florets

1 tbsp Olive Oil

Salt, Pepper, Garlic Powder 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 water, then cut it into 1-inch cubes.

  • 3

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

  • 4

    Chop the bell pepper, red onion, zucchini, and broccoli into bite-size pieces. Add them to the bowl and gently toss to combine with the tofu and chickpeas.

  • 5

    Spread the tofu, chickpeas, and vegetables evenly on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is crispy and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve immediately, enjoying the delightful mix of textures and flavors.