Sheet Pan Lemon Herb Roasted Tofu and Vegetables

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

Sheet Pan Lemon Herb Roasted Tofu and Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Tofu and Vegetables

Crispy tofu and chickpeas roasted with vibrant broccoli and peppers, served with a zesty lemon-herb yogurt sauce that adds a creamy finish to every bite.

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NUTRITION

470kcal
Protein
40.8g
Fat
20.7g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-firm tofu

0.25 cup Cooked chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Press the extra-firm tofu between paper towels to remove as much moisture as possible, then cut it into uniform 1-inch cubes.

  • 3

    Place the tofu cubes, chickpeas, broccoli florets, and chopped red bell pepper onto the prepared sheet pan.

  • 4

    Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.

  • 5

    Use your hands or a spatula to toss everything together until the tofu and vegetables are well coated in the oil and spices.

  • 6

    Spread the mixture out into a single layer, ensuring nothing is overcrowded so the tofu can get properly crispy.

  • 7

    Roast in the oven for 25 to 30 minutes, tossing the ingredients halfway through the cooking time for even browning.

  • 8

    While the pan is in the oven, whisk the nonfat Greek yogurt and fresh lemon juice together in a small bowl until smooth.

  • 9

    Remove the pan from the oven and serve the roasted vegetables and tofu immediately with the creamy lemon yogurt sauce on the side or dolloped on top.

Sheet Pan Lemon Herb Roasted Tofu and Vegetables

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

Sheet Pan Lemon Herb Roasted Tofu and Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Tofu and Vegetables

Crispy tofu and chickpeas roasted with vibrant broccoli and peppers, served with a zesty lemon-herb yogurt sauce that adds a creamy finish to every bite.

NUTRITION

470kcal
Protein
40.8g
Fat
20.7g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-firm tofu

0.25 cup Cooked chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Press the extra-firm tofu between paper towels to remove as much moisture as possible, then cut it into uniform 1-inch cubes.

  • 3

    Place the tofu cubes, chickpeas, broccoli florets, and chopped red bell pepper onto the prepared sheet pan.

  • 4

    Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.

  • 5

    Use your hands or a spatula to toss everything together until the tofu and vegetables are well coated in the oil and spices.

  • 6

    Spread the mixture out into a single layer, ensuring nothing is overcrowded so the tofu can get properly crispy.

  • 7

    Roast in the oven for 25 to 30 minutes, tossing the ingredients halfway through the cooking time for even browning.

  • 8

    While the pan is in the oven, whisk the nonfat Greek yogurt and fresh lemon juice together in a small bowl until smooth.

  • 9

    Remove the pan from the oven and serve the roasted vegetables and tofu immediately with the creamy lemon yogurt sauce on the side or dolloped on top.