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Food

Sheet Pan Golden Tofu Medley

Serves 4

Written by
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.

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:

  • calories 436
  • protein 30 g
  • total fat 26 g
    • sat. fat 4 g
  • total carbohydrates 25 g
    • sugars 7 g
    • fibre 7 g
  • sodium 501 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.

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