This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.
Sheet Pan Golden Tofu Medley
Ingredients
- 1/3 cup (80 mL) raw cashews
- 2 - 350 g pkgs. extra-firm tofu
- 2 1/2 tsp (12 mL) grapeseed oil or avocado oil
- 3/4 tsp (4 mL) salt
- 1 head broccoli, cut into 1 inch (2.5 cm) florets
- 2 red bell peppers, sliced into 4 pieces and seeds removed
- 2 shallots, chopped
- 2 garlic cloves
- 1 Tbsp (15 mL) chopped ginger
- 1 tsp (5 mL) turmeric
- 1/4 tsp (1 mL) cayenne
- 1/4 tsp (1 mL) black pepper
- Juice of 1/2 lime
Nutrition
Per serving:
- calories436
- protein30 g
- total fat26 g
- sat. fat4 g
- total carbohydrates25 g
- sugars7 g
- fibre7 g
- sodium501 mg
Directions
01
In bowl, place cashews, cover with water, and let soak at least 2 hours.
02
Preheat oven to 425 F (190 C). Line two rimmed baking sheets with parchment paper or silicone baking mats.
03
Line a cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently for about 30 seconds to extract excess liquid. Slice each tofu block lengthwise into 2 slabs and then slice each slab into 1 in (2.5 cm) cubes. Place tofu on 1 baking sheet and brush tops with 1/2 tsp (2 mL) oil and sprinkle on 1/4 tsp (1 mL) salt.
04
In large bowl, place broccoli florets and red pepper and toss with 1 tsp (5 mL) oil and 1/4 tsp (1 mL) salt. Spread vegetables out on second baking sheet. Place sheets in oven and bake for 25 minutes, until tofu is golden brown and vegetables are darkened in a few spots, stirring vegetables once halfway through the cooking time.
05
Meanwhile, in small skillet, heat 1 tsp (2 mL) oil over medium heat. Add shallots and garlic; heat 1 minute. Add ginger and heat 30 seconds. Stir in turmeric, cayenne, 1/4 tsp (1 mL) salt, and black pepper; heat 30 seconds.
06
Drain cashews and place in a blender with 1/2 cup (125 mL) water, lime juice, and contents of skillet. Blend until very smooth.
07
Divide tofu and vegetables among serving plates and drizzle with cashew sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
