Recipes

Sheet Pan Roasted Tofu & Vegetables

With Beluga Lentils & Miso Power Sauce

This vegetarian one-pan meal is loaded with color and texture. An easy way to get dinner on the table.

Throw the oven on preheat, start pressing the tofu, and get to chopping veggies. Just a few minutes later, you’re ready to put that sheet pan full of goodness into the oven and voila! A delicious, minimal mess-meal in no time, dinner is served!

A kind of recipe where all are on hand plus both the tofu and vegetables roast in one pan and my stove stays clean!

Sheet Pan Roasted Tofu & Vegetables

Nicole Kearsley
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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, Vegan
Servings 2 Servings

Ingredients
  

  • 1/2 cup Beluga Lentils
  • 6 ounces Brussels Sprouts
  • 1 package Extra Firm Tofu
  • 1 1/2 teaspoons Ground Coriander
  • 6 ounces Broccoli Florets
  • 1 Lemon
  • 1/4 cup Hemp Seeds
  • 1 tablespoon White Miso Paste
  • 1 tablespoon Sesame Seeds
  • 1/4 ounces Cilantro Fresh

Instructions
 

  • Preheat the oven to 425 °F (218 °C). Rinse and sort the beluga lentils. In a small saucepan, combine the lentils and 1 cup water and bring to a boil. Cover, reduce heat to low and cook until the lentils are tender and water has been absorbed, about 20 to 25 minutes(alternately instant pot 10 minutes with natural release) 
  • Trim and halve the Brussels sprouts. Drain the tofu and pat dry with paper towels.
  • Line a baking sheet with foil or parchment paper. Hand tear the tofu into bite-sized pieces and add to a baking sheet(alternately pulse in food processor to coarse grind). 
  • Toss with 2 tsp vegetable oil, ground coriander, and a pinch of salt and pepper.
  • Add the halved Brussels sprouts and broccoli florets to the other half of the baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the tofu and vegetables until browned and crispy in places, about 13 to 15 minutes.
  • Zest and halve the lemon. In a blender, combine just 2 tbsp lemon juice, hemp seeds, white miso paste, just 2 tsp sesame seeds, 2 tbsp water, and 1 tbsp olive oil. Blend on high until the miso power dressing is smooth. Season to taste with salt and pepper.
  • Toss the vegetables on the baking sheet with the lemon zest. Pick the cilantro leaves from their stems. 
  • Spread some of the miso power dressing onto large plates and top with the beluga lentils, roasted tofu, roasted vegetables, and sprinkle with the remaining sesame seeds and cilantro leaves.

Notes

COOK IT FAST: You can skip the pressing of the tofu, but be sure to blot it dry as much as possible before cooking. Pressing it is definitely worth the extra time if you have it!
*TOFU: To easily drain the tofu place a paper towel on a plate then place the tofu block and cover it with another towel and put a heavy object on top to apply pressure.
**FOR MORE FLAVOR: Cook the beluga lentils in an instant pot for 10 minutes, natural release.
***BELUGA LENTILS: You can use black lentils as a substitute.
****STORING: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
*****SERVING: This recipe yields 39 grams of protein per serving.
Keyword plant based, vegan
Tags
Show More

Related Articles

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *






Check Also

Close
Back to top button
Close