Tofu and Chickpea Bowl with Sesame Seeds
A quick, satisfying bowl with crispy tofu, roasted chickpeas, and Brussels sprouts, finished with a sprinkle of sesame seeds. Perfect for a busy weeknight.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 28g
Ingredients
- 1 block (14 oz) firm tofu
- 1 can (15 oz) canned chickpeas
- 2 cups Brussels sprouts
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Instructions
- 1
Preheat oven to 425°F. Drain and press the 1 block tofu for 5 minutes, then cut into 1-inch cubes. Rinse and drain the 1 can chickpeas.
- 2
On a large baking sheet, toss the tofu cubes, chickpeas, and 2 cups Brussels sprouts (halved) with 2 tbsp soy sauce and 1 tbsp sesame oil. Spread in a single layer.
- 3
Roast for 20-25 minutes, until the tofu is golden and the sprouts are tender and charred at the edges, stirring halfway.
- 4
Sprinkle with 1 tbsp sesame seeds and serve warm, straight from the sheet or in bowls.
Tools you’ll need
- baking sheet
- knife
- cutting board
- mixing bowl
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