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Sheet Pan Golden Tofu Medley

Serves 4


    Sheet Pan Golden Tofu Medley

    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


      • 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 in (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


      Per serving:

      • calories436
      • protein30 g
      • total fat26 g
        • sat. fat4 g
      • total carbohydrates25 g
        • sugars7 g
        • fibre7 g
      • sodium501 mg



      In bowl, place cashews, cover with water, and let soak at least 2 hours.


      Preheat oven to 425 F (190 C). Line two rimmed baking sheets with parchment paper or silicone baking mats.


      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.


      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.


      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.


      Drain cashews and place in a blender with 1/2 cup (125 mL) water, lime juice, and contents of skillet. Blend until very smooth.


      Divide tofu and vegetables among serving plates and drizzle with cashew sauce.



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