Tofu and chickpeas are roasted in the oven along with a variety of vegetables for a delicious complete meal that is both vegetarian and vegan. Note: This recipe requires 2 sheet pans.
Can Opener, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula
Ingredients
Marinade:
2teaspoondried basil
2teaspoondry thyme
2teaspoondry oregano
2teaspoonpaprika
1teaspoongarlic powder
6tablespoonextra virgin olive oil
1lemonjuiced
For roasting:
24ounceextra-firm tofudrained and chopped
2tablespoonextra virgin olive oilfor the tofu
1headcauliflowerchopped
3carrotpeeled, sliced lengthwise, then chopped in thirds
28ounce canned chickpeasdrained and rinsed
1poundasparagusends trimmed and cut into thirds
1yellow onionmedium, sliced
1yellow bell peppersliced
2pintcherry tomato
1teaspoonsea saltmore or less to taste
1/4teaspoonfreshly ground black peppermore or less to taste
Instructions
Preheat oven to 425ºF. Line two baking sheets with parchment paper or foil.
In a medium bowl, drizzle 1 Tbsp olive oil over the tofu, and mix to cover well. Pour mixture on one of the baking sheets, and bake for 25-30 minutes, flipping half-way through. Remove when tofu is golden brown on the edges.
Meanwhile, in a large bowl whisk together basil, thyme, oregano, paprika, garlic powder, olive oil and lemon juice. Set aside.
On the sheet pan, combine the cauliflower, carrots, and chickpeas. Pour about ¼ of the oil spice mixture over them and toss well to coat. Arrange veggies in a single layer and roast for 20-25 minutes.
In the large bowl with the remaining oil-spice mixture, add the asparagus, onion, pepper, and tomatoes and toss well to coat.
Remove the carrot, cauliflower & chickpea pan from the oven and add the remaining veggie mixture. Give the veggies a stir, and place the pan back in the oven for another 15 minutes
Remove from the oven, mix in the tofu, and let cool slightly. Season to taste and enjoy.