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!
Ingredients
- 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
Instructions
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Preheat oven to 375 degrees. Prepare sheet pan with parchment paper or Silpat pad.
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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).
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Cut your veggies and arrange them on your prepared baking sheet.
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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).
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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).
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Divide the tofu and veggies and serve immediately or place in glass food storage containers and allow to fully cool before placing in fridge.
Recipe Notes
The recipe will last 7 days in the fridge using glass storage containers.