Active time: 20 minutes Total time: 1 hour
If you ever resolved to eat more vegetables, this one-pan dish is right up your alley. The variety of vegetables contributes to hitting your vitamin A and calcium goals for the day just from this meal!
Crank up the oven and roast tofu, sweet potatoes, cauliflower and kale, and you have a veggie-rich meal. The easy tahini and lemon sauce is a tangy balance to the sweet veggies.
Sheet Pan Tofu and Veggies in Sesame Sauce
- 12 ounces (340g) nigari tofu, drained and patted dry
- 2 cups (266g) sweet potatoes, cubed into 1/2-inch (13mm) pieces
- 2 cups (200g) cauliflower florets
- 2 cups (134g) kale, chopped
- 1 tablespoon olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon tamari soy sauce
- 1 clove garlic, pressed
Preheat the oven to 400ºF (200ºC). You can use one sheet pan, but two sheet pans are better.
Cut the tofu into 1/2-inch (13mm) thick slabs, then cut those in 1/2-inch strips, and cut the strips into 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 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 four days. Makes about 7 cups.
Serves: 4 | Serving Size: 1 3/4 cup
Nutrition (per serving): Calories: 308; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 290mg; Carbohydrate: 25g; Dietary Fiber: 6g; Sugar: 6g; Protein: 18g