Sheet Pan Tofu with Chickpeas
This Sheet Pan Tofu with Chickpeas and Cherry Tomatoes is the ultimate lazy - but delicious - dinner. A spicy-sweet, four-ingredient sauce takes this protein-packed plant-based dinner from simple to sublime.
Servings: 6 servings
Calories: 433kcal
Equipment
- Sheet pan
Ingredients
- 16 oz super-firm tofu/high-protein tofu (or extra firm tofu, with the water pressed out. Cut into slices),
- 28 oz canned or cooked chickpeas (Drain chickpeas before using)
- 10 oz cherry tomatoes
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1-2 tablespoons soy sauce (or tamari)
- 1-2 tablespoons sriracha sauce (use more or less depending on your heat tolerance)
- Salt to taste
- 3 scallions (optional, chopped, for garnish)
Instructions
- Whisk the sauce ingredients together: olive oil, maple syrup, soy sauce and sriracha sauce.
- Cut the tofu block in slices or cubes. I cut it in approximately 2 X 1 inch slices.
- Place the cherry tomatoes, chickpeas and tofu in a large bowl.
- Pour the dressing into the bowl and toss gently to coat the tofu, chickpeas and tomatoes. Season with salt as needed.
- Spread the tofu, chickpeas and tomatoes in an even layer on a baking sheet.
- Bake in a preheated 400 degrees Fahrenheit/205 degrees Celsius oven for 30 minutes. Garnish with chopped scallions, if using.
Nutrition
Calories: 433kcal | Carbohydrates: 45g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Potassium: 513mg | Fiber: 10g | Sugar: 12g | Vitamin A: 270IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 17mg