Mediterranean Tofu & Vegetable Sheet Pan Dinner

Mediterranean Tofu & Vegetable Sheet Pan Dinner

After some inspiration for your next meal? Check out this Mediterranean Tofu & Vegetable Sheet Pan Dinner. It tastes great and cleanup is so easy!
  • 25 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People


  • 2 Tbsp. (30 mL) Knorr® Concentrated Vegetable Bouillon
  • 2 Tbsp. (30 mL) olive oil
  • 1/2 tsp. (2 mL) Knorr ® Harissa Seasoning Blend
  • 1 package (440 g.) extra firm tofu, drained and pressed, cut into bite-size pieces
  • 1 can (470 g.) low sodium chickpeas, rinsed and drained
  • 1 large zucchini, sliced 1/4 in/6 mm thick
  • 2 orange tomatoes or red tomatoes, cut into wedges

  1. Preheat oven to 450°F (230°C). Line large rimmed baking sheet with parchment paper and spray with no-stick cooking spray.

  2. Combine Knorr® Concentrated Vegetable Bouillon, olive oil and Knorr® Harissa Seasoning Blend in large bowl. Gently stir in tofu, chickpeas, zucchini and tomatoes. Spoon onto prepared baking sheet.

  3. Bake 25 minutes or until tofu and vegetables are beginning to brown. Serve, if desired, with crumbled feta cheese, chopped fresh mint, lemon wedges and plain yogurt.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 250.0
Calcium (g) 225.0 mg
Carbohydrates (g) 19.0 g
Fat (g) 13.0 g
Fiber (g) 5.0 g
Iron (g) 3.0 mg
Potassium (g) 450.0 mg
Protein (g) 15.0 g
Saturated Fat (g) 2.0 g
Sodium (g) 530.0 mg
Sugar (g) 6.0 g
Trans Fat (g) 0.0 g

Chefs Tip: If you do not have a tofu press, place drained tofu in a colander and place a heavy mixing bowl or saute pan over tofu for 20 to 30 minutes, pat dry.

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