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Tofu Sheet Pan Meal with “Cheezy” Miso Tahini Sauce


  • Author: Flora & Vino
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 3-4 servings

Description

Simple 1-pan meal with tofu, vegetables, and “cheezy” no-cheese miso tahini sauce. Serve over quinoa or by itself for an easy and filling weeknight dinner.


Ingredients

  • TOFU SHEET PAN MEAL:
  • 1/2 red onion, sliced
  • 1 large sweet potato, peeled and diced into half moons
  • 1 yellow bell pepper, diced
  • 1 medium head broccoli, broken into florets
  • 1 cup button mushrooms, wiped clean and sliced
  • 1 16 oz. block extra-firm tofu, drained and rinsed
  • 2 tsp avocado oil
  • 1/2 TBSP dried rosemary
  • 1 tsp dried thyme
  • black pepper, to taste
  • Himalayan sea salt, to taste
  • “CHEEZY” MISO TAHINI SAUCE:
  • 1 TBSP miso paste
  • 3 TBSP tahini
  • 2 TBSP apple cider vinegar
  • 1 tsp maple syrup (optional)
  • 1/4 tsp garlic powder
  • 2 TBSP nutritional yeast
  • ΒΌ cup warm filtered water + more as needed to reach desired consistency
  • black pepper, to taste
  • Himalayan sea salt, to taste
  • FOR SERVING:
  • 1 1/2 cups cooked quinoa
  • sprinkle of hemp hearts

Instructions

  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
  2. Chop your vegetables into chunks and cube the tofu.
  3. Divide the vegetables and tofu between the prepared baking sheets and drizzle with avocado oil, 1 tsp per sheet. Sprinkle with dried herbs and toss thoroughly to evenly coat.
  4. Bake sheets for 25-30 minutes, until the sweet potatoes are fork tender and the tofu starts to brown on the edges. Rotate the baking sheets half-way through the ensure even baking.
  5. While the sheet pan meal is baking, prepare your “cheezy” miso tahini sauce dressing by adding all ingredients to a high-speed blender and processing until smooth and creamy, adding more filtered water as needed to reach desired consistency. Refrigerate until ready for use.
  6. If serving with quinoa, divide cooked quinoa between plates or bowls and top with roasted tofu and vegetables. Drizzle with tahini sauce and add a sprinkle of hemp hearts.
  7. Store leftovers in the fridge for 3-5 days and reheat before serving.

Notes

*Recipe adapted from No Meat Athlete

  • Category: 1-Pan Meal, Entree, Dinner
  • Cuisine: Vegan, Gluten-Free