Thanksgiving is coming, and your instagram feed is filling up with holiday food porn, so you can start planning for the big day. But between now and then, you still need to eat. If you like to make a big feast, you might find yourself putting all your kitchen time in on making pie crusts and cubing bread for stuffing, and having precious little energy left to make a decent dinner tonight. That’s where my Sheet Pan Tofu And Veggies can save the day.
Sheet Pan Meals Save Time
The sheet pan meal has become part of the popular consciousness in recent years, although it has been around forever. The simple practice of putting everything on a pan and baking it was often associated with meat-based dishes. But I’m here to tell you, there’s one plant-based food that is perfect for the sheet pan meal.
Tofu is Better Baked
That’s right, the ancient food we associate with stir fries and soups is even better baked. I started baking my tofu when I cooked in restaurants, and it was a way to marinate and bake large quantities of tofu for use in salads, sandwiches, and other dishes. Instead of the quick sear that you get on deep-fried tofu in a Chinese restaurant, baking tofu makes it dense and chewy. Because you are baking it, you can use a small amount of good oil, and let the oven do the work.
(for more fun tofu recipes, check out the links below:)
Tofu Sweet Potato Bowl with Kimchi
Veggies love the Sheet Pan, Too
In this dish, I roasted sweet potato cubes alongside the tofu, since they both take the same amount of time. On another pan, cauliflower and kale get the heat treatment. The kale gets crispy, almost like a kale chip. You’ll love it, the meltingly tender veggies and chewy tofu contrast with the crisp kale.
Then, a Super Quick Sauce
After the tofu and veggies spend their time in the oven, you just stir up a simple tahini sauce and drizzle it over. That’s it. I went with some Sriracha sauce for zip, but you can use your favorite hot sauce.
Vegan Meal Prep Alert
You can serve your sheet pan meal now, or make it ahead of time and eat it all week. There’s nothing quite like having meal prep in the refrigerator, when you walk in that door. Thanks to your pre-planning, you can put your feet up and simply enjoy a meal.
So go ahead and plan and prep for the big holiday meals, but make yourself some sustaining food right now. Sheet Pans make it easy.
Sheet Pan Sesame Sriracha Tofu and Veggies
- 1 pound extra firm tofu drained
- 2 cups cubed sweet potatoes
- 2 cups cauliflower florets large
- 2 cups chopped kale
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons tamari
- 2 tablespoons Sriracha Sauce
- 2 cloves garlic pressed
- Preheat the oven to 400 F. Get two sheet pans.
- Cut the tofu into 1/2 inch cubes. Place on one of the sheet pans. Place the sweet potatoes on the same pan and drizzle with half of the olive oil. Toss gently to coat with oil.
- On the other pan, place the cauliflower and kale and toss with the remaining half of the olive oil.
- Roast both pans for 20 minutes, then take out the cauliflower and kale, and gently stir the tofu and sweet potatoes, turning with a spatula. Roast for 20 minutes longer.
- While the vegetables roast, stir the tahini, lemon, tamari, sriracha and garlic in a cup. Pour over the warm vegetables and toss to coat. Serve hot, or cool completely and store in the refrigerator, tightly covered, for up to 4 days.