Description
This roasted vegetable and tofu sheet pan dinner is the answer to busy weeknights. Plenty of plant protein, more than a few servings of veggies and an herb sauce/pesto to bring it all together.
Ingredients
Scale
- 14 oz extra firm tofu, patted dry (or pressed to remove moisture) and sliced into triangles
- 1 1/2 tbsp arrowroot starch or cornstarch
- 5 tbsp olive oil, divided
- 1 small bunch of radishes, greens removed and halved
- 1 watermelon radish, sliced thinly
- 1 bulb fennel, sliced thinly
- 1 large purple sweet potato, diced
- 1/2 head of romanesco or cauliflower
- 4 spring onion bulbs, sliced in half lengthwise
- 1 small beet, diced
- Salt and pepper to taste
Lemony herb sauce/oil:
- 1/2 cup olive oil
- 2 1/2 tbsp lemon juice
- 2 tsp agave
- 1 tbsp dill, chopped finely
- 2 tsp sesame seeds
- 3/4-1 tsp fine sea salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375 F.
- Heat 1 tbsp oil in a large pan.
- Drain tofu, pat dry and slice into 8 triangles. Gently toss tofu in cornstarch or arrowroot - you can do this either in a plastic bag or in a bowl, just make sure to coat evenly.
- Carefully place tofu in pan and cook for about 5 minutes on each side, until crispy and golden brown. Sprinkle each side with some salt and pepper.
- Meanwhile, prep all vegetables, drizzle with remaining oil, season with salt and pepper and toss well to coat evenly.
- Place everything on parchment paper-lined sheet pan, including tofu.
- Roast for 40-45 minutes, until all vegetables are tender.
Lemony herb sauce/oil:
- Whisk all ingredients until well combined. Serve over roasted vegetables and tofu. Save leftovers in airtight container in fridge!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 426
- Sugar: 8.3 g
- Sodium: 767.4 mg
- Fat: 34.8 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 6.6 g
- Protein: 10.8 g
- Cholesterol: 0 mg
