Roasted Veggies With Tofu Cheese

Recipe Information

Ingredients

• 1 block (8 oz) tofu
• 2 green zucchinis
• 1 large eggplant
• 2 cups broccoli florets
• 1 small can lentils, drained
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp mild or hot curry powder
• 1 cup roasted chickpeas (see recipe)

Instructions

Step 1

Preheat the oven to 400°F (200°C) and lightly grease a baking tray.

Step 2

Cut the tofu, eggplant, and zucchinis into wedges. Cut the broccoli into bite-sized florets if needed.

Step 3

Drain the lentils and place them in a large mixing bowl with the tofu and prepared vegetables.

Step 4

Drizzle with olive oil and season with chili powder, curry powder, turmeric, and salt. Toss until everything is evenly coated, then spread the mixture in a single layer on the prepared baking tray.

Step 5

Bake for 15–20 minutes, or until the vegetables are tender and the tofu is lightly browned.

Step 6

Remove the roasted broccoli, zucchini, eggplant, tofu, and lentils from the oven.

Step 7

Divide the roasted vegetables and tofu between serving plates, then top with the roasted chickpeas. This colorful dish combines caramelized vegetables, creamy tofu, and crunchy chickpeas for a satisfying, protein-rich meal.

Nutrition Facts

Cost Information