Roasted Vegetable Ratatouille with Tofu & Chickpeas

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

Roasted Vegetable Ratatouille with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille with Tofu & Chickpeas

Savor a vibrant medley of roasted summer vegetables infused with herbs, complemented by succulent tofu and hearty chickpeas. This plant-powered dish delivers layers of flavor with tender roasted eggplant, zucchini, bell pepper, and tomato, brought to life with a hint of garlic and olive oil, making for a nourishing and satisfying meal.

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NUTRITION

478kcal
Protein
35.6g
Fat
18.5g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

100g Zucchini

100g Red Bell Pepper

100g Tomatoes

50g Yellow Onion

3 cloves Garlic

1 tsp Olive Oil

300g Firm Tofu

1/2 cup Chickpeas

1 tsp Herbes de Provence

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform pieces. Mince the garlic.

  • 3

    In a large bowl, toss the chopped vegetables and garlic with olive oil, Herbes de Provence, salt, and pepper.

  • 4

    Spread the vegetable mixture evenly on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 5

    While the vegetables are roasting, drain the firm tofu and cut it into cubes. Pat dry if necessary.

  • 6

    Lightly pan-sear the tofu cubes in a non-stick skillet over medium heat until all sides are golden, about 5-7 minutes.

  • 7

    In the last 5 minutes of vegetable roasting, add the chickpeas to the baking sheet to warm through.

  • 8

    Combine the roasted vegetables, chickpeas, and seared tofu in a serving bowl. Adjust salt and pepper to taste before serving.

Roasted Vegetable Ratatouille with Tofu & Chickpeas

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

Roasted Vegetable Ratatouille with Tofu & Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Ratatouille with Tofu & Chickpeas

Savor a vibrant medley of roasted summer vegetables infused with herbs, complemented by succulent tofu and hearty chickpeas. This plant-powered dish delivers layers of flavor with tender roasted eggplant, zucchini, bell pepper, and tomato, brought to life with a hint of garlic and olive oil, making for a nourishing and satisfying meal.

NUTRITION

478kcal
Protein
35.6g
Fat
18.5g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant

100g Zucchini

100g Red Bell Pepper

100g Tomatoes

50g Yellow Onion

3 cloves Garlic

1 tsp Olive Oil

300g Firm Tofu

1/2 cup Chickpeas

1 tsp Herbes de Provence

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the eggplant, zucchini, red bell pepper, tomatoes, and onion into uniform pieces. Mince the garlic.

  • 3

    In a large bowl, toss the chopped vegetables and garlic with olive oil, Herbes de Provence, salt, and pepper.

  • 4

    Spread the vegetable mixture evenly on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 5

    While the vegetables are roasting, drain the firm tofu and cut it into cubes. Pat dry if necessary.

  • 6

    Lightly pan-sear the tofu cubes in a non-stick skillet over medium heat until all sides are golden, about 5-7 minutes.

  • 7

    In the last 5 minutes of vegetable roasting, add the chickpeas to the baking sheet to warm through.

  • 8

    Combine the roasted vegetables, chickpeas, and seared tofu in a serving bowl. Adjust salt and pepper to taste before serving.