High Protein Garlic and Herb Roasted Vegetables
Elevate your nutrient-packed meals with this irresistible High Protein Garlic and Herb Roasted Vegetables recipe! Perfectly roasted extra-firm tofu and chickpeas bring a hearty dose of plant-based protein, while a vibrant medley of broccoli, red bell pepper, red onion, and cherry tomatoes delivers a stunning array of colors and bold flavors. Infused with aromatic garlic and an earthy blend of dried herbs—thyme, rosemary, and oregano—each bite is a savory delight. Finished with a drizzle of zesty lemon juice and a sprinkle of fresh parsley, this dish is as refreshing as it is wholesome. Ready in under an hour, it’s ideal for meal prepping or serving as a flavorful side or protein-packed main. Whether you’re on a health kick or just love easy, delicious recipes, this roasted vegetable dish is sure to become a favorite!
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Recipe Information
Ingredients
- 500 grams Extra-firm tofu
- 1 can (400 grams) Chickpeas, drained and rinsed
- 300 grams Broccoli florets
- 1 large Red bell pepper, chopped
- 1 medium Red onion, sliced
- 200 grams Cherry tomatoes, halved
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Press the tofu to remove excess moisture by wrapping it in paper towels and placing a heavy object on top for about 15 minutes. Then, cut the tofu into 1-inch cubes.
In a large mixing bowl, combine the tofu cubes and chickpeas. Add 2 tablespoons of olive oil, half the minced garlic, and half of each dried herb. Toss to coat the tofu and chickpeas evenly.
Spread the tofu and chickpeas in a single layer on one of the prepared baking sheets.
In the same mixing bowl, add the broccoli, red bell pepper, red onion, and cherry tomatoes. Add the remaining tablespoon of olive oil, remaining garlic, herbs, salt, and pepper. Toss until all the vegetables are well-coated.
Spread the vegetables in a single layer on the second baking sheet.
Place both baking sheets in the oven and roast for 25-30 minutes, or until the vegetables are tender and slightly charred, and the tofu is golden brown. Toss once halfway through cooking to ensure even roasting.
Once cooked, remove from the oven and drizzle with lemon juice. Sprinkle fresh parsley over the vegetables and tofu.
Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 44.1 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3880 mg | 298% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3545 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
