YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Sheet-pan roasted tofu and chickpeas tossed with vibrant broccoli florets and sweet bell peppers, finished with a savory, nutty nutritional yeast seasoning.
INGREDIENTS
10 oz extra firm tofu
0.25 cup canned chickpeas
1.5 cup broccoli florets
0.5 cup red bell pepper
0.5 tbsp extra virgin olive oil
3 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Press the extra firm tofu between paper towels using a heavy object for 10 minutes to remove excess water, then cut into 1-inch cubes.
Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up in the oven.
Place the tofu cubes, dried chickpeas, broccoli florets, and sliced red bell peppers onto the prepared baking sheet.
Drizzle the olive oil over the ingredients and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.
Toss everything together with your hands or a spatula until the vegetables and tofu are evenly coated in the oil and spices.
Spread the mixture into a single layer and roast for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the broccoli is tender.
Remove from the oven and immediately toss the hot ingredients with the nutritional yeast until a savory, cheesy coating forms.