Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

Enjoy a vibrant medley of herb-roasted vegetables complemented by crispy chickpeas and succulent tofu. This dish features tender bell pepper, zucchini, red onion, cherry tomatoes, and carrots, all lightly tossed in fragrant herbs and a touch of olive oil. The crispy chickpeas and marinated tofu add a satisfying protein punch, making it a delightful, wholesome meal.

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NUTRITION

542kcal
Protein
33.9g
Fat
18.4g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas (drained)

200 g firm tofu, cubed

1/2 medium bell pepper, sliced

1/2 medium zucchini, sliced

1/4 medium red onion, sliced

1/2 cup cherry tomatoes

1/2 medium carrot, sliced

1 tsp olive oil

1 tsp dried oregano

1 tsp dried rosemary

1 tsp dried thyme

Salt and pepper 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

    In a large bowl, combine the chickpeas and cubed tofu. Drizzle with olive oil, and sprinkle dried oregano, rosemary, thyme, salt, and pepper. Toss gently until evenly coated with the seasonings.

  • 3

    Add the sliced bell pepper, zucchini, red onion, cherry tomatoes, and carrot to the bowl. Toss again to combine all the ingredients and ensure even seasoning.

  • 4

    Spread the mixture evenly onto the prepared sheet pan, ensuring the tofu and chickpeas are in a single layer to promote crispiness.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas have turned crispy.

  • 6

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

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

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

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Vegetables with Crispy Chickpeas and Tofu

Enjoy a vibrant medley of herb-roasted vegetables complemented by crispy chickpeas and succulent tofu. This dish features tender bell pepper, zucchini, red onion, cherry tomatoes, and carrots, all lightly tossed in fragrant herbs and a touch of olive oil. The crispy chickpeas and marinated tofu add a satisfying protein punch, making it a delightful, wholesome meal.

NUTRITION

542kcal
Protein
33.9g
Fat
18.4g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas (drained)

200 g firm tofu, cubed

1/2 medium bell pepper, sliced

1/2 medium zucchini, sliced

1/4 medium red onion, sliced

1/2 cup cherry tomatoes

1/2 medium carrot, sliced

1 tsp olive oil

1 tsp dried oregano

1 tsp dried rosemary

1 tsp dried thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the chickpeas and cubed tofu. Drizzle with olive oil, and sprinkle dried oregano, rosemary, thyme, salt, and pepper. Toss gently until evenly coated with the seasonings.

  • 3

    Add the sliced bell pepper, zucchini, red onion, cherry tomatoes, and carrot to the bowl. Toss again to combine all the ingredients and ensure even seasoning.

  • 4

    Spread the mixture evenly onto the prepared sheet pan, ensuring the tofu and chickpeas are in a single layer to promote crispiness.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas have turned crispy.

  • 6

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