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High Protein Sheet Pan Veggie Bake

A hearty one-pan dinner packed with chickpeas, firm tofu, and colorful roasted vegetables seasoned with smoky spices. Ready in 45 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz chickpeas 1 can, drained and rinsed
  • 14 oz firm tofu pressed for at least 20 minutes, cut into cubes
  • 2 cup broccoli florets
  • 2 cup cauliflower florets
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small red onion sliced
  • 4 garlic cloves minced
  • 3 tbsp olive oil extra virgin preferred
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 2 tbsp fresh parsley chopped, optional garnish
  • 2 tbsp tahini sauce for drizzling, optional

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Tofu press or clean kitchen towel

Method
 

  1. Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Add the chickpeas, cubed tofu, broccoli, cauliflower, bell peppers, red onion, and minced garlic to a large mixing bowl.
  3. Drizzle the olive oil over the mixture and sprinkle in the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss until fully and evenly coated. Using your hands gives the most even coverage.
  4. Spread the mixture in a single even layer across the prepared baking sheet. Do not overcrowd. Use two pans if needed so everything has room to roast properly.
  5. Bake for 25 to 30 minutes, stirring once at the 15-minute mark. Look for golden edges on the tofu and lightly charred tips on the vegetables. Start checking at 25 minutes as oven temperatures vary.
  6. Remove from the oven and let rest a few minutes. Garnish with fresh parsley and drizzle with tahini sauce if desired. Serve warm.

Notes

Press tofu for at least 20 minutes before cubing for the best crispy texture. Do not overcrowd the pan or the tofu will steam instead of roast. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375 degrees F for 10 minutes or in a skillet over medium heat. Store tahini sauce separately to keep leftovers from getting soggy.