SHEET PAN TOFU & VEGGIE DINNER

Sheet Pan Tofu & Veggie Dinner image

This super-simple vegan dinner recipe bakes up on a single sheet pan. Roasted veggies, protein-rich tofu, and - maybe best of all - most of the recipe time is completely hands-off.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 9

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Ingredients

1 14-ounce package extra-firm tofu
2 medium carrots (peeled and cut into 3/4-inch chunks)
1 small head cauliflower (cut into florets)
1 medium sweet potato (peeled, cut into 1/2-inch dice)
1 small red onion (quartered and cut into wedges)
1 small bunch asparagus (about 1/2 pound, trimmed and cut into 1-inch chunks)
2-3 tablespoons + 2 teaspoons olive oil (divided)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste

Steps:

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Press your tofu. Line the bottom of a dinner plate with several paper towels and place the hunk of tofu on it. Top with a few more paper towels and set three or four more dinner plates on top. Take care to make sure the plates don't fall over as the moisture is pressed out of the tofu!
While the tofu sits, cut your veggies, setting aside the asparagus. Place all veggies (except the asparagus!) into a large bowl. You'll add the asparagus to the pan halfway through cooking time, otherwise, it can overcook.
Cut the tofu into squares or rectangles. I like approx. 2-inch by 1/2-inch pieces. Add the tofu to the bowl with the veggies.
Drizzle with 2 tablespoons olive oil and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently until all of the veggies and tofu have a thin coat of olive oil. If it seems like it needs more oil, add the additional tablespoon.
Spread the veggies and tofu in the sheet pan in a single layer. Make sure they're not too crowded. If one pan doesn't provide enough room, you may need to divide the mixture between two sheet pans.
Bake for 15 minutes. Remove from the oven and gently flip over the veggies and tofu. Place the asparagus in the bowl and drizzle with 1-2 more teaspoons olive oil. Add a pinch of kosher salt and toss until coated. Pour the asparagus onto the pan with the tofu and veggies, tucking it into the empty areas so you maintain a single layer as well as you can.
Bake until the veggies are tender and browned in spots and the tofu is a light golden brown, about 15 more minutes.
Remove from oven. Taste and add additional salt and pepper if desired. Serve.