Boring weeknight dinners, step apart! This savory, satisfying sheet pan meal, impressed by our fan-favorite Crispy Baked Tofu with Italian Herbs, combines caramelized roasted veggies with crumbled tofu and a tahini or garlicky hummus sauce.
The result’s a nourishing vegan and gluten-free meal made with simply 10 substances. Straightforward to make and full of plant-based protein, it will develop into considered one of your go-tos! The most effective half? It’s adaptable to what’s in season so you possibly can take pleasure in it year-round! Allow us to present you the way it’s finished!
This 1-pan marvel begins with roasting your alternative of veggies. For a winter variation, we went with butternut squash and purple cabbage, plus purple onion for sweetness.
Whereas the veggies are roasting, we crumble and season the Italian herb tofu. Crumbling it ensures crispy edges and seasoning with balsamic vinegar, tamari, olive oil, tomato paste, garlic, and Italian herb seasoning (basil + oregano + thyme) brings MAJOR taste!
As soon as the veggies start to melt, the tofu joins the celebration for the remaining time within the oven. The top result’s crispy tofu and tender, caramelized veggies…all on one sheet pan. MAGIC!
We hope you LOVE this winter vegetable and tofu sheet pan meal! It’s:
Straightforward to make
& Straightforward to scrub up!
Extra Sheet Pan Meals
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Servings 4 (servings)
- 6 cups butternut squash, peeled and sliced into 1-inch cubes (1 ½ lb squash yields ~6 cups // or sub delicata squash or candy potato)
- 3 cups purple cabbage, lower into 1/2-inch strips (1/2 cabbage yields ~3 cups or 290g)
- 1 giant purple onion, peeled and sliced into 8-10 wedges by way of the foundation finish (1 onion yields ~2 cups or 240g sliced)
- 2 Tbsp olive oil
- 2 tsp tamari (or soy sauce // guarantee gluten-free as wanted)
- 1 (14-oz.) bundle extra-firm tofu
- 3 Tbsp balsamic vinegar (NOT glaze)
- 1 ½ Tbsp tamari (or soy sauce // guarantee gluten-free as wanted)
- 1 ½ Tbsp olive oil
- 1 ½ Tbsp tomato paste
- 1 Tbsp Italian herb seasoning (basil + oregano + thyme)
- 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)
Preheat your oven to 425 F (218 C) and set out a big baking sheet.
VEGGIES: To a big mixing bowl add cubed squash, cabbage, purple onion, olive oil, and tamari. Toss properly to coat.
Unfold the greens out onto the baking sheet (and set the bowl apart — you should use it for the tofu). Roast for 15-20 minutes, till the greens start to melt.
TOFU: In the meantime, put together the tofu. Wrap your extra-firm tofu in an absorbent towel. Set one thing heavy on high — like a forged iron skillet — to press out further moisture for quarter-hour. Alternatively, use a tofu press.
To the now empty mixing bowl, add the balsamic vinegar, tamari, olive oil, tomato paste, Italian herb seasoning, and minced garlic. Whisk properly to mix.
Subsequent, crumble the tofu into items lower than 1/2 inch in measurement and add them to the sauce, stirring properly to coat.
As soon as the greens are gentle, stir them and high with the ready tofu. Roast for 25-Half-hour extra, stirring sometimes, till the tofu is crispy and the greens are tender and caramelizing on the edges.
Retailer leftovers in an hermetic container within the fridge for as much as 3 days.
Serving: 1 serving Energy: 342 Carbohydrates: 31.9 g Protein: 17.7 g Fats: 19.1 g Saturated Fats: 2.9 g Polyunsaturated Fats: 4.9 g Monounsaturated Fats: 10.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 535 mg Potassium: 941 mg Fiber: 7.8 g Sugar: 11.8 g Vitamin A: 2753 IU Vitamin C: 69 mg Calcium: 489 mg Iron: 5.9 mg