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A colorful High Protein Sheet Pan Veggie Bake with roasted tofu, chickpeas, broccoli, and peppers on a baking sheet.

High Protein Sheet Pan Veggie Bake

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 14 oz extra -firm tofu, pressed and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped
  • 1 medium zucchini , sliced into half-moons
  • 1/2 large red onion, sliced
  • 3 tbsp olive oil
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
  2. Line a large rimmed baking sheet with parchment paper.
  3. Pat the cubed tofu and chickpeas dry with a clean kitchen towel to ensure crispness.
  4. In a large mixing bowl, combine the tofu, chickpeas, broccoli, bell pepper, zucchini, and red onion.
  5. Drizzle olive oil over the mixture and toss to coat evenly.
  6. Sprinkle nutritional yeast, garlic powder, smoked paprika, salt, and pepper over the ingredients and toss again until well distributed.
  7. Spread the mixture in a single layer on the prepared baking sheet.
  8. Roast for 25 minutes, tossing halfway through, until the vegetables are tender and the tofu is slightly golden.
  9. Remove from oven and serve immediately.