YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Roasted Vegetables with Lemon-Garlic Dressing
Enjoy a vibrant medley of roasted vegetables accented with cubes of extra firm tofu and chickpeas, finished with a tangy lemon-garlic dressing and sprinkled with crumbled feta. This dish offers crispy, caramelized edges alongside a fresh, zesty finish that balances savory and bright flavors perfectly.
INGREDIENTS
150g Extra Firm Tofu
1/3 cup Cooked Chickpeas (~55g)
1/4 cup Crumbled Feta Cheese (~38g)
2 cups Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini, Red Onion)
1 Tbsp Olive Oil
Juice of 1 Lemon
2 Garlic Cloves
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Drain and press the extra firm tofu, then cut it into cubes.
In a large bowl, toss the mixed vegetables with olive oil, salt, and pepper.
Spread the vegetables evenly on a sheet pan. Roast for about 20 minutes until they start to brown.
Meanwhile, in a separate bowl, add the tofu cubes and 1/3 cup cooked chickpeas; season lightly with salt and pepper.
After the vegetables have roasted for 20 minutes, add the tofu and chickpeas to the sheet pan. Continue roasting everything together for an additional 10-15 minutes until the tofu edges turn golden and the vegetables are tender.
For the dressing, combine the lemon juice and minced garlic in a small bowl. Adjust salt and pepper to taste.
Remove the sheet pan from the oven, and while still warm, drizzle the lemon-garlic dressing over the roasted veggies, tofu, and chickpeas.
Sprinkle crumbled feta over the top and gently toss to combine before serving.