YOUR SOLIN GENERATED RECIPE
Crispy Roasted Broccoli Florets with Marinated Tofu & Chickpeas
Enjoy a vibrant plate of crispy roasted broccoli florets paired with savory marinated tofu and roasted chickpeas. This dish offers a satisfying crunch and a nutrient-dense, flavorful boost perfect for any meal of the day.
INGREDIENTS
300g Broccoli
300g Extra-Firm Tofu
0.5 can (125g) Chickpeas, drained
0.5 tbsp Extra Virgin Olive Oil
1 tsp Garlic Powder
0.5 tsp Salt
0.5 tsp Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the broccoli into bite-sized florets and drain and rinse the chickpeas. Pat the tofu dry and cut it into 1-inch cubes.
In a large bowl, combine broccoli, chickpeas, and tofu. Drizzle with extra virgin olive oil and sprinkle with garlic powder, salt, and black pepper. Toss gently to coat everything evenly.
Spread the mixture on the prepared baking sheet in a single layer to ensure even roasting.
Roast in the oven for 25-30 minutes, stirring halfway through, until the broccoli edges turn crispy and the tofu and chickpeas are slightly browned.
Remove from the oven and let it cool slightly before serving to enhance the crispy texture.