Sheet Pan Roasted Veggies & Tofu.
Roasted cauliflower, beets, onion and tofu. A quick, easy and nutrient-packed dinner that’s ready in 30 minutes. There’s minimal clean-up, so it’s perfect for weeknights.
Make it even quicker by throwing all the prepped ingredients onto the sheet pan then into the fridge in the morning, so you just have to pop the pan into the oven when dinnertime rolls around.
You really don’t need a recipe for this Sheet Pan Roasted Veggies & Tofu “recipe.” Just throw cubed tofu onto a baking sheet along with your favorite veggies (cut into bite-sized pieces), toss with your favorite seasoning and throw it in the oven until the veggies are just tender – or cooked how you like them. You don’t need to worry about the time/temp for the tofu to cook, as you would for fish/poultry/meat. We used one of my favorite seasoning blends from Rodelle – their Sesame Dill Seafood Seasoning, that’s goes well on so much more than seafood. It’s a blend of garlic, onion, dill, salt, sesame seeds, lemon and more. The veggies I used are the veggies we had in the fridge – the beets and onions from our Coonamessett Farm CSA and cauliflower from the grocery store.
Tofu, or “totu” as Lucca calls it, is a staple in our house. We have it a few times a week – mostly for dinner, but also when we’re running low or are out of eggs – then we’ll make a tofu or tofu and egg scramble. We love tofu because it’s versatile (pretty much goes with any/all flavors and seasonings), quick and easy. And Lucca loves it, so it’s a win in our book.
Lucca also loves fish – salmon and white fish. This post was actually supposed to be a ginger sesame salmon packet recipe (one of our all-time favorite salmon recipes – before kids, Adrian and I made it at least once a week), but over the weekend Lucca had a minor allergic reaction to white fish, which really scared all of us. We had baked haddock with salt, pepper and olive oil and had roasted veggies alongside. Lucca has had white fish many times before, but this time he took a bite and immediately his face started breaking out in red splotches. We talked to his pediatrician and gave him some Benedryl and he was ok, but needless to say, we’re staying away from fish for a bit. Then we’ll go through the proper steps to find out if he really is allergic to white fish. As you all know by now, we are huge fish and shellfish lovers and eaters, so we’re hoping this reaction was just a one time occurence.
This month’s Recipe ReDux theme is Sheet Pan Meals … we love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable. (And clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal.
This Sheet Pan Roasted Veggies & Tofu dish is a fail-proof, plant-powered, flavor-packed weeknight meal. Double the batch and have leftovers for lunch the next few days. We always roast extra veggies – love to have them on hand to throw on salads, serve as a side dish or toss into pasta or an omelette.
Here’s how to make this Sheet Pan Roasted Veggies & Tofu recipe:
- 8 oz cubed firm tofu, pressed* (use pre-cubed or cube tofu yourself)
- 1 small head cauliflower, trimmed, cut into bite-sized pieces
- 1 medium white onion, sliced
- 4 beets, cut into bite-sized pieces
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons seasoning of your choice (use more or less, depending on your taste and salt content of the blend) - we used Rodelle's Sesame Dill Seafood Seasoning
- Preheat oven to 400 degreees F.
- Place tofu, cauliflower, onion and beets on a large baking sheet (use 2 baking sheets, if needed). Drizzle with olive oil and sprinkle with seasoning.
- Place baking sheets in oven and roast 25-30 minutes until veggies are tender and cauliflower is golden, stirring halfway through cooking time.
- Remove from oven. Serve with balsamic glaze, if desired.
* To press tofu, place tofu cubes in a clean absorbent kitchen towel. Place a plate or pan on top of the tofu and let sit at least 10 minutes.
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