Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   In a large bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground ginger, 0.25 teaspoon of cinnamon powder, 0.5 teaspoon of black pepper, 1 teaspoon of salt, 2 tablespoons of lemon juice, and 1 tablespoon of honey to create the flavorful marinade.

3. 3

   Add the cubed tofu, 1 sliced large red onion, 1 chopped medium red bell pepper, and 1 chopped medium zucchini to the bowl with the marinade and toss gently until all ingredients are evenly coated.

4. 4

   Spread the marinated tofu and vegetables in a single layer on a large baking sheet lined with parchment paper, ensuring there is sufficient space between the pieces for optimal even roasting.

5. 5

   Roast in a preheated oven at 200°C (400°F) for 25 minutes, then add 1 drained and rinsed 400-gram can of chickpeas and 1 cup of halved cherry tomatoes to the baking sheet and gently toss with the partially roasted ingredients.

6. 6

   Continue to roast for an additional 15-20 minutes, or until the vegetables are tender-crisp and the tofu is beautifully golden brown and slightly caramelized.

7. 7

   Garnish the roasted tofu and vegetables generously with 0.25 cup of fresh chopped cilantro before serving immediately for a burst of fresh flavor.