Name: Tofu Sheet Pan Meal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 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, cubed; 2 tsp avocado oil; 1/2 TBSP dried rosemary; 1 tsp dried thyme; black pepper, to taste; Himalayan sea salt, to taste; 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; ¼ cup warm filtered water + more as needed to reach desired consistency; black pepper, to taste; Himalayan sea salt, to taste; cooked quinoa; sprinkle of hemp hearts

Description

Tofu sheet pan meal with tofu, vegetables, and “cheezy” no-cheese miso tahini sauce. Serve over quinoa or by itself for an easy 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, cubed
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
¼ cup warm filtered water + more as needed to reach desired consistency
black pepper, to taste
Himalayan sea salt, to taste

For serving

cooked quinoa
sprinkle of hemp hearts

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Instructions

Preheat oven to 400°F and line two baking sheets with parchment paper.
Divide the vegetables and tofu between the prepared baking sheets and drizzle them with avocado oil, 1 tsp per sheet. Sprinkle them with dried herbs and toss thoroughly to evenly coat.
Bake the 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.
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 the sauce until it’s ready to use.
If serving with quinoa, divide the cooked quinoa between plates or bowls and top with roasted tofu and vegetables. Drizzle with the tahini sauce and add a sprinkle of hemp hearts.
Store leftovers in the refrigerator for 3-5 days and reheat in the microwave before serving.

Notes

Recipe adapted from No Meat Athlete

Prep Time: 20 mins
Cook Time: 30 mins
Category: 1-Pan Meal, Entree, Dinner
Method: Oven-Bake
Cuisine: Vegan, Gluten-Free