Tofu Sheet Pan Dinner
Tofu Sheet Pan Dinner
Portions: 6
Serving size: 1⁄6 of the recipe
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hr
This tofu dinner offers a nutritious alternative for those seeking plant-based options while still benefiting from healthy omega-3 fatty acids and proteins.
Ingredients:
4 double boiled potatoes, chopped into chunks
3 carrots, chopped into 1-inch pieces
3 stalks of celery, chopped into 1-inch pieces
2 yellow onions, thinly sliced into wedges
1 yellow bell pepper, chopped into 1-inch pieces
2 packages (350g each) of extra firm tofu
¼ cup low sodium vegetable stock
½ cup olive oil
1 lemon, juiced (~3 tbsp)
4 garlic cloves, minced
2 tsp dried oregano
1 tsp dried thyme
1 tsp Dijon mustard
½ tsp freshly ground black pepper
2 tbsp finely chopped fresh parsley
Instructions:
Preheat oven to 375°F (190°C).
In a small bowl, whisk together stock, oil, lemon juice, garlic, oregano, thyme, mustard, and pepper.
Prepare tofu by pressing out excess moisture: wrap it in a towel or paper towels, place on a plate, and set something heavy (like a skillet) on top for 15–30 minutes.
Unwrap tofu and cut into 3 sheets. Divide each sheet into 3 pieces, then cut diagonally into triangles.
Place tofu in a bowl and pour ⅔ of the marinade over top. Gently toss until coated. Marinate for 10–15 minutes.
Meanwhile, toss boiled potatoes (double-boiled if reducing potassium), bell pepper, onion, celery, and carrots with the remaining marinade. Spread onto a baking sheet.
Nestle tofu among the vegetables on the sheet pan. Bake for 45 minutes.
Sprinkle with fresh parsley before serving.
Recipe adapted from Brita Britnell’s Sheet Pan Baked Tofu & Veggies.
