Sheet Pan Roasted Vegetables with Crispy Tofu and Lemon-Tahini Drizzle

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 and Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Tofu and Lemon-Tahini Drizzle

A vibrant medley of roasted seasonal vegetables paired with crispy, seasoned tofu and a zesty lemon-tahini drizzle makes for a colorful, satisfying meal. Each bite delivers a mix of textures with tender roasted veggies, crunchy tofu, and a creamy, tangy dressing that ties the dish together beautifully.

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NUTRITION

542kcal
Protein
35.4g
Fat
23.3g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

50g Cooked Chickpeas

1 cup Broccoli (150g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (150g)

1 small Red Onion (70g)

1 tbsp Tahini

2 tbsp Lemon Juice

1 clove Garlic

0.5 tsp Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes. In a bowl, gently toss the tofu cubes with 0.5 tsp cornstarch, a pinch of salt, and pepper to help achieve a crispy exterior.

  • 3

    Rinse and drain the chickpeas if needed. Cut the broccoli into bite-sized florets, slice the red bell pepper into strips, dice the zucchini into half-moons, and cut the red onion into wedges.

  • 4

    Spread the tofu, chickpeas, and all the prepared vegetables evenly on the sheet pan. For extra crispiness and to help the vegetables roast nicely, you can lightly spray the mixture with olive oil if desired (optional and adjust macros accordingly).

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu edges are golden and the vegetables are tender with slight charred spots.

  • 6

    Meanwhile, prepare the lemon-tahini drizzle by combining tahini, lemon juice, minced garlic, and a splash of water in a small bowl. Whisk until smooth; add a pinch of salt and pepper to taste. Adjust the consistency with more water if needed.

  • 7

    Once the tofu and vegetables are roasted, remove them from the oven. Drizzle the lemon-tahini sauce over the hot mixture, toss gently, and serve immediately.

Sheet Pan Roasted Vegetables with Crispy Tofu and Lemon-Tahini Drizzle

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 and Lemon-Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetables with Crispy Tofu and Lemon-Tahini Drizzle

A vibrant medley of roasted seasonal vegetables paired with crispy, seasoned tofu and a zesty lemon-tahini drizzle makes for a colorful, satisfying meal. Each bite delivers a mix of textures with tender roasted veggies, crunchy tofu, and a creamy, tangy dressing that ties the dish together beautifully.

NUTRITION

542kcal
Protein
35.4g
Fat
23.3g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

50g Cooked Chickpeas

1 cup Broccoli (150g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (150g)

1 small Red Onion (70g)

1 tbsp Tahini

2 tbsp Lemon Juice

1 clove Garlic

0.5 tsp Cornstarch

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes. In a bowl, gently toss the tofu cubes with 0.5 tsp cornstarch, a pinch of salt, and pepper to help achieve a crispy exterior.

  • 3

    Rinse and drain the chickpeas if needed. Cut the broccoli into bite-sized florets, slice the red bell pepper into strips, dice the zucchini into half-moons, and cut the red onion into wedges.

  • 4

    Spread the tofu, chickpeas, and all the prepared vegetables evenly on the sheet pan. For extra crispiness and to help the vegetables roast nicely, you can lightly spray the mixture with olive oil if desired (optional and adjust macros accordingly).

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu edges are golden and the vegetables are tender with slight charred spots.

  • 6

    Meanwhile, prepare the lemon-tahini drizzle by combining tahini, lemon juice, minced garlic, and a splash of water in a small bowl. Whisk until smooth; add a pinch of salt and pepper to taste. Adjust the consistency with more water if needed.

  • 7

    Once the tofu and vegetables are roasted, remove them from the oven. Drizzle the lemon-tahini sauce over the hot mixture, toss gently, and serve immediately.