Sheet Pan Tofu with Spring Vegetables
Serves 4
20 mins prep
35 mins cook
55 mins total
Sheet Pan Tofu with Spring Vegetables is made with baked lemon garlic tofu, roasted vegetables, and a light, zesty marinade. Serve over rice for the perfect weeknight meal. Gluten-free, Refined-sugar free.
For the Lemon Garlic Tofu:
For the Vegetables:
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Prep: Preheat the oven to 415F. Set a large baking sheet aside and line with a silicone baking mat if it is not nonstick.
Marinate the Tofu: Cut the tofu into small triangles and place in the bottom of a small container. Add the olive oil, lemon juice, garlic powder, black pepper, and salt to a small jar and shake until emulsified. Pour the marinade over the tofu and gently toss the container until the tofu is coated. Let marinate for 15 minutes, or overnight in the refrigerator for a stronger flavor.
Bake the Tofu: Transfer the tofu to a large baking sheet, leaving about 2” between each piece. (Note: discard the extra marinade behind or save it for drizzling on the tofu just before serving, if desired). Bake in the top rack of the oven for 20 minutes.
Season the Vegetables: In a medium bowl whisk the oil, mustard, garlic powder, pepper, and salt together. Add the asparagus, artichoke hearts, and radishes and mix well. Set aside.
Final Bake: Take the tofu out of the oven, flip it, and scoot it all over to one third of the baking sheet. Transfer the vegetables to the baking sheet and spread them across the remaining two thirds. Return to the top rack of the oven and bake for an additional 15 to 20 minutes.
Serve: Remove from the oven and top with fresh dill. Serve warm as-is or over rice or Lemon Pepper Orzo. Store any leftovers in the fridge for up to 5 days.
