High Protein Sheet Pan Veggie Bake
A nutritious and flavorful veggie bake packed with protein from chickpeas and tofu.
Ingredients
- 15 oz canned chickpeas, drained and rinsed
- 14 oz firm tofu, pressed and cubed
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 whole red bell pepper, chopped
- 1 whole yellow bell pepper, chopped
- 1 small red onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the chickpeas, cubed tofu, broccoli, cauliflower, bell peppers, red onion, and minced garlic.
- Drizzle the olive oil over the mixture and sprinkle in the smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper.
- Toss everything together until well coated in the seasonings and oil.
- Spread the mixed vegetables and tofu evenly on the prepared baking sheet in a single layer.
- Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the tofu is golden brown, stirring halfway through to ensure even cooking.
- Once done, remove from the oven and let cool slightly for a few minutes.
- Garnish with fresh parsley before serving.
Notes
Serve the veggie bake directly on the sheet pan for a rustic feel, or divide into bowls and drizzle with your favorite tahini sauce for added creaminess.