Roasted Chickpeas and Vegetables over Za'atar Tofu Spread
Enjoy the perfect harmony of flavours with these roasted chickpeas and vegetables over tofu spread, a colourful, tasty dish where tender roasted vegetables meet a creamy, protein-rich tofu base for a meal that's both nutritious and satisfying.
In the collections
The ingredients
- 2 cups potatoes, small, chopped
- 2 cups broccoli, roughly chopped
- 1 cup asparagus, roughly chopped
- 2 carrots, large, peeled and roughly chopped
- 2 zucchini, roughly chopped
- 1 tbsp oil
- dried parsley, dried oregano, dried basil, garlic powder, paprika, salt, and black pepper
Tofu Spread
- 300 g firm tofu, drained and rinsed
- 1 ½ lemon, juice
- 3 tbsp plant-based milk
- 1 tbsp za'atar seasoning
- 1 tsp Dijon mustard
- 1 tsp nutritional yeast
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 cups crispy chickpeas, homemade or store-bought
The method
- Preheat the oven to 425°F.
- On a large baking sheet, add all the vegetables, oil, and seasonings. Mix to coat well.
- Bake for 40 to 45 minutes, or until the vegetables are cooked.
- In a blender, add the tofu spread ingredients and blend until smooth. Set aside.
- Serve the roasted vegetables over the tofu spread and top with crispy chickpeas.
Storage tips
Keeps in the fridge for 4 days.
Nutrition facts
Per serving, for reference only.
- 450Calories
- 15 gFat
- 54 gCarbs
- 13 gFibre
- 25 gProtein
Firm tofu is an excellent source of plant-based protein, containing all nine essential amino acids.
Chickpeas contain soluble fibre, which can help lower cholesterol and stabilize blood sugar.
Cruciferous vegetables like Brussels sprouts and broccoli contain a compound called sulforaphane, which shows promising effects in the prevention and treatment of various types of cancer.
