Sheet Pan Tofu With Vegetables and Crispy Chickpeas
Ingredients
- 8 ounces extra-firm tofu, cut into½-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast flakes
- ½ teaspoon curry powder
- Salt
- Pepper
- 1½ cups canned chickpeas, rinsed and drained
- 1 large bulb fennel, cored and cut into 10 wedges
- 20 cherry tomatoes, halved
- 1 bunch asparagus, woody ends trimmed
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