Sheet Pan Crispy Herb Roasted Vegetables

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

Sheet Pan Crispy Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Herb Roasted Vegetables

Enjoy a vibrant medley of crispy roasted vegetables paired with hearty tofu and tempeh, all tossed with garlic, fresh rosemary and thyme. This dish offers a satisfying combination of textures and flavors, perfect for a balanced meal that delights with every bite.

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NUTRITION

561kcal
Protein
42.5g
Fat
29.6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Tempeh

1 cup Chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

0.5 Tbsp Olive Oil

2 cloves Garlic

1 Tbsp Fresh Rosemary & Thyme (chopped)

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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 to remove excess moisture, then cut the tofu into cubes. Slice the tempeh into bite-sized pieces.

  • 3

    Chop the broccoli, red bell pepper, zucchini, and red onion into similarly sized pieces to ensure even roasting.

  • 4

    In a large bowl, gently toss the tofu, tempeh, and vegetables with olive oil, minced garlic, and chopped fresh rosemary and thyme. Season with salt and pepper to taste.

  • 5

    Spread the mixture evenly on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly crispy, and the tofu and tempeh are golden.

  • 7

    Once roasted, remove the sheet pan from the oven. Let it rest for a few minutes before serving.

  • 8

    Enjoy your flavorful, protein-packed roasted vegetable dish as a fulfilling meal any time of the day!

Sheet Pan Crispy Herb Roasted Vegetables

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

Sheet Pan Crispy Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Herb Roasted Vegetables

Enjoy a vibrant medley of crispy roasted vegetables paired with hearty tofu and tempeh, all tossed with garlic, fresh rosemary and thyme. This dish offers a satisfying combination of textures and flavors, perfect for a balanced meal that delights with every bite.

NUTRITION

561kcal
Protein
42.5g
Fat
29.6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Tempeh

1 cup Chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

0.5 Tbsp Olive Oil

2 cloves Garlic

1 Tbsp Fresh Rosemary & Thyme (chopped)

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut the tofu into cubes. Slice the tempeh into bite-sized pieces.

  • 3

    Chop the broccoli, red bell pepper, zucchini, and red onion into similarly sized pieces to ensure even roasting.

  • 4

    In a large bowl, gently toss the tofu, tempeh, and vegetables with olive oil, minced garlic, and chopped fresh rosemary and thyme. Season with salt and pepper to taste.

  • 5

    Spread the mixture evenly on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly crispy, and the tofu and tempeh are golden.

  • 7

    Once roasted, remove the sheet pan from the oven. Let it rest for a few minutes before serving.

  • 8

    Enjoy your flavorful, protein-packed roasted vegetable dish as a fulfilling meal any time of the day!