Sheet Pan Roasted Vegetables with Crispy Tofu

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

Sheet Pan Roasted Vegetables with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Tofu

Enjoy a colorful medley of roasted vegetables and crispy tofu, enhanced with chickpeas for an extra protein boost. The dish brings together savory, lightly seasoned tofu and tender, caramelized veggies, all roasted to perfection on a sheet pan. This vibrant meal not only delights the palate but also provides balanced nutrition to support your active lifestyle.

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NUTRITION

525kcal
Protein
34.5g
Fat
28.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup Red Bell Pepper (diced, ~150g)

1 cup Zucchini (sliced, ~124g)

1 cup Broccoli Florets (~91g)

1/3 cup Chickpeas (drained, ~56g)

1 tbsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Smoked Paprika

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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 briefly to remove excess moisture, then cut it into 1-inch cubes. In a bowl, gently toss the tofu with half of the olive oil and a pinch of the seasonings.

  • 3

    On the sheet pan, arrange the tofu, chopped red bell pepper, sliced zucchini, and broccoli florets. Add the chickpeas to the pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and chickpeas, and sprinkle with salt, pepper, garlic powder, and smoked paprika to taste. Toss everything gently to ensure even coating.

  • 5

    Spread the ingredients into a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the tofu is golden and crispy.

  • 6

    Remove from the oven, adjust seasonings if needed, and serve warm.

Sheet Pan Roasted Vegetables with Crispy Tofu

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

Sheet Pan Roasted Vegetables with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Tofu

Enjoy a colorful medley of roasted vegetables and crispy tofu, enhanced with chickpeas for an extra protein boost. The dish brings together savory, lightly seasoned tofu and tender, caramelized veggies, all roasted to perfection on a sheet pan. This vibrant meal not only delights the palate but also provides balanced nutrition to support your active lifestyle.

NUTRITION

525kcal
Protein
34.5g
Fat
28.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup Red Bell Pepper (diced, ~150g)

1 cup Zucchini (sliced, ~124g)

1 cup Broccoli Florets (~91g)

1/3 cup Chickpeas (drained, ~56g)

1 tbsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu briefly to remove excess moisture, then cut it into 1-inch cubes. In a bowl, gently toss the tofu with half of the olive oil and a pinch of the seasonings.

  • 3

    On the sheet pan, arrange the tofu, chopped red bell pepper, sliced zucchini, and broccoli florets. Add the chickpeas to the pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and chickpeas, and sprinkle with salt, pepper, garlic powder, and smoked paprika to taste. Toss everything gently to ensure even coating.

  • 5

    Spread the ingredients into a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the tofu is golden and crispy.

  • 6

    Remove from the oven, adjust seasonings if needed, and serve warm.