Sheet Pan Sesame Sriracha Tofu and Veggies
The sheet pan dinner is a sweet way to cook all your veggies and tofu at once. A simple sauce of tahini, lemon and Sriracha gives it all the flavor you crave, almost effortlessly.
Servings 4 servings
- 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.