Sheet Pan Tofu and Chickpeas with Roasted Vegetables

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

Sheet Pan Tofu and Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Tofu and Chickpeas with Roasted Vegetables

Tofu and chickpeas roasted on a sheet pan until golden and crispy, tossed with vibrant broccoli and peppers in a savory, umami-rich nutritional yeast seasoning.

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NUTRITION

541kcal
Protein
45g
Fat
24.2g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

3 tbsp nutritional yeast

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into uniform 1-inch cubes.

  • 3

    Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up in the oven.

  • 4

    In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and chopped red bell pepper.

  • 5

    Drizzle the olive oil over the mixture and toss well to ensure every piece is lightly coated.

  • 6

    Sprinkle the nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper over the ingredients and toss again until evenly seasoned.

  • 7

    Spread the mixture in a single layer on the prepared sheet pan, ensuring enough space between pieces for roasting rather than steaming.

  • 8

    Roast for 25 to 30 minutes, flipping the tofu and vegetables halfway through, until the tofu is golden and the vegetables are tender with charred edges.

Sheet Pan Tofu and Chickpeas with Roasted Vegetables

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

Sheet Pan Tofu and Chickpeas with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Tofu and Chickpeas with Roasted Vegetables

Tofu and chickpeas roasted on a sheet pan until golden and crispy, tossed with vibrant broccoli and peppers in a savory, umami-rich nutritional yeast seasoning.

NUTRITION

541kcal
Protein
45g
Fat
24.2g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

3 tbsp nutritional yeast

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into uniform 1-inch cubes.

  • 3

    Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up in the oven.

  • 4

    In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and chopped red bell pepper.

  • 5

    Drizzle the olive oil over the mixture and toss well to ensure every piece is lightly coated.

  • 6

    Sprinkle the nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper over the ingredients and toss again until evenly seasoned.

  • 7

    Spread the mixture in a single layer on the prepared sheet pan, ensuring enough space between pieces for roasting rather than steaming.

  • 8

    Roast for 25 to 30 minutes, flipping the tofu and vegetables halfway through, until the tofu is golden and the vegetables are tender with charred edges.