Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy
- Servings5
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake.
Salad swap
Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.
Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy
- Servings5
Ingredients
- 1 - 12 oz (340 g) package extra-firm sprouted tofu, pressed, cut into 1 in (2.5 cm) pieces, and patted dry
- 4 cups (1 L) torn cremini mushrooms
- 10 baby bok choy, sliced
- 12 frozen vegan potstickers (optional)
- 2 Tbsp (30 mL) low-sodium, gluten-free tamari
- 1 Tbsp (15 mL) avocado oil or olive oil
- 1 Tbsp (15 mL) toasted sesame oil
- 1 Tbsp (15 mL) rice vinegar
- 1 Tbsp (15 mL) maple syrup
- 2 tsp (10 mL) grated fresh ginger
- 1 garlic clove, grated
- 1/2 cup (125 mL) tahini
- 1/3 cup (80 mL) water, more as needed
- 2 Tbsp (30 mL) lime juice
- 1 tsp (5 mL) sriracha, more to taste (optional)
- 3 cups (750 mL) cooked riced cauliflower or cooked grain of choice
- 1 Tbsp (15 mL) toasted sesame seeds
Nutrition
Per serving: (without optional potstickers)
- calories294
- protein15 g
- total fat20 g
- sat. fat3 g
- total carbohydrates20 g
- sugars8 g
- fibre7 g
- sodium508 mg
Directions
01
Preheat oven to 400 F (200 C). On 1 or 2 large rimmed baking sheets lined with parchment paper (use 2 baking sheets if ingredients don’t fit in single layer on one), add tofu, mushrooms, bok choy, and potstickers. In small bowl, combine tamari, avocado or olive oil, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic. Drizzle sauce over baking sheet or divide between 2 sheets and toss to coat. Arrange potstickers bottom side down. Bake for 25 to 30 minutes, flipping once halfway through, until vegetables are tender and tofu and potstickers are brown.
02
In medium bowl, whisk to combine tahini, water, lime juice, and sriracha. If sauce is too thick for your liking, add additional water 1 spoonful at a time. To serve, add riced cauliflower or cooked grain to bowls and top with baked tofu mixture, tahini sauce, and sesame seeds.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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