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Roasted vegetables with chickpeas and tofu from MEGALOWFOOD

Recipe taken from the website https://megalowfood.com/roasted-vegetables-with-chickpeas-and-tofu/

Vegetarian Vegan Low GI Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 45 minutes
Energy: 190 kcal / serving

Instructions

  • 1.   Coarsely chop 3 bell peppers, 1 zucchini, 1 red onion.
  • 2.   Using a paper towel, pat dry the excess water from 2 blocks of plain tofu and then cut them into cubes.
  • 3.   Add them to the vegetables and generously drizzle with 3-4 tbsp of olive oil, 1 tbsp of balsamic vinegar, and 3 large pinches of sea salt.
  • 4.   Bake for 30 minutes at 210°C, opening the oven door 2-3 times to let the steam escape and to get nicely browned vegetables.
  • 5.   Add 1 can of rinsed and drained chickpeas, mix again, and bake for another 15 minutes.
  • 6.   It's ready. You can serve it all with a bit of hummus.

Ingredients for servings

  • 3 bell peppers
  • 1 zucchini
  • 1 onion
  • 2 tofu
  • 3 tablespoon of olive oil
  • 1 balsamic vinegar
  • 3 pinch of flower of salt
  • 1 cup of chickpeas (canned, drained weight)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    190 kcal
    9 %
  • Fat
    11,46 g
    16 %
  • of which saturated
    1,78 g
    9 %
  • Carbohydrates
    13,46 g
    5 %
  • of which sugar
    6,57 g
    7 %
  • Protein
    4,45 g
    9 %
  • Fibers
    6,39 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference