Get ready for a sheet pan meal prep recipe that’s easy and delicious!
There’s no better way to kick off 2018 than with an amazing recipe that you can make on one sheet, in the oven (while you binge-watch Netflix), and will keep you warm and comfy during the winter months!
Oh, and did I mention that it’s oil-free, vegan, nutritarian (pretty much a fancy word for whole food plant based) and chock-full of fiber, protein and phytonutrients?
Let’s get to it, friends!
Sheet Pans & Rainbows = #FoodGoals
So, I have a few favorite sayings here on Hello Nutritarian. One of them is: AHVR–Always Have Veggies Roasting.
When you strive to eat 1 pound raw and 1 pound cooked veggies daily (like a dedicated nutritarian should) you always want to make a batch of roasted veggies to have on hand for the week.
I have a passion for roasted and baked foods because they are so low-maintenance while creating immense flavor (without using oil or salt)! I mean who doesn’t love a one-pan clean up and not having to cook over a stove for an hour?
I’m so enamored by plant-based sheet pan meals that I’ve created a new Pinterest board just for them, that you can find here!
On top of all that sheet-pan-goodness, I’m seriously in love with bright, vibrant, rainbow foods!
To me, rainbows represent the sincerest form of hope and optimism. They also just make me smile. And when you eat the rainbow, there’s plenty to smile about because you’re supplying your body with a wide array health-promoting phytonutrients!
Oil-Free Roasting Condiments
When you’re looking for great flavor without the salt and oil, look no further than this condiment duo:
- coconut aminos
- no-salt seasoning
You’ll find me using these condiments frequently in my nutritarian recipes!
I’ve tried a variety of no-salt seasonings, but nothing compares to the flavor and quality of this Costco brand:
Coconut aminos was introduced to me by my friend (and amazing vegan Instagrammer) @plant.powered.steph. And I couldn’t be more thankful to discover an even lower-salt alternative to liquid aminos!
I prefer the flavor of this Coconut Secret brand:
The other component to oil-free roasting is the proper baking liner.
I love and use these natural parchment paper sheets:
But I’ve also heard amazing things (when I was at Dr. Fuhrman’s Culinary Retreat) about these Silpat pads:
This sheet pan meal is based on one of our most-loved recipes: Easy Baked Tofu.
More Meal Prep Recipes Please!
You asked for more meal prep recipes in the Hello Nutritarian reader survey at the end of last year, and I’m so very happy that you did!
It’s indisputable that weekly batch-prepping makes living the nutritarian lifestyle tremendously more manageable and that’s why one of the most popular posts on this site is The Eat to Live Food Prep Guide.
This Tofu & Veggies Sheet Pan Meal will make you two servings that you can pack up and store for the week. You can also double the batch using two baking sheets to have a delicious on-plan meal almost every day of the week!
No-Oil Tofu & Veggies Sheet Pan Meal
A simple and hearty vegan, nutritarian recipe that's full of fiber, protein and a rainbow of veggies! Serve with a large salad for a complete, whole food plant based meal!
- 1/2 block 14 oz. tub, firm tofu
- 1 1/2 to 2 cups small purple fingerling potatoes, diced
- 1 1/2 cups raw broccoli florets
- 1 cup large-sliced carrots (I used 8 baby carrots)
- 1 red bell pepper
- 1/2 summer squash, sliced into medallions
- 1/2 red onion, large-diced
- 3 tsp coconut aminos
- no-salt seasoning, to taste
Preheat oven to 375 degrees. Prepare sheet pan with parchment paper or Silpat pad.
Take the 1/2 block of tofu and sandwich it between an absorbent rag, paper towels or napkins. Place something on top (like a cutting board) and allow the excess water to drain out for about 10 minutes (you can also use a tofu press). After the tofu is drained, slice the 1/2 block into 6 equal-sized strips (as shown above).
Cut your veggies and arrange them on your prepared baking sheet.
Using a basting brush, coat the tofu and veggies with coconut aminos. Sprinkle liberally with no-salt seasoning (make sure it's a brand you've tried and loved).
Bake for 35 to 40 minutes or until the tofu has browned and the edges have begun to lift off the baking sheet (see pics in post for reference).
Divide the tofu and veggies and serve immediately or place in glass food storage containers and allow to fully cool before placing in fridge.
The recipe will last 7 days in the fridge using glass storage containers.
I hope you enjoy this nutritarian sheet pan meal and it helps inspire you to start developing your weekly batch prepping habit!
If you give this No-Oil Tofu & Veggies Sheet Pan Meal recipe a try I’d love to know what you think–please leave a rating and comment below!