Sheet Pan Vegetarian Summer Bowl
Ingredients
- 10 ounces extra-firm tofu, trained
- 1⅓ cup canned chickpeas, rinsed and drained
- 4 cups broccoli florets
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- Salt
- Pepper
- 2 tablespoons fresh mint, chopped
- 2 tablespoons balsamic vinegar
- 1 large peach, pitted and cut into wedges
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