It takes just 10 minutes to prep and 15 minutes to roast this easy and flavorful dinner. The tofu is flash-marinated in a Greek souvlaki-style marinade of lemon juice, olive oil and oregano and comes out crispy on the outside, while the vegetables are perfectly tender. Feel free to incorporate any veggies you have on hand, keeping in mind that how you chop them will make all the difference in cook time. To coax heartier fall vegetables to cook more quickly in just 15 minutes, simply chop them smaller. Also, experiment with spices in your cupboard! It’s all meant to be easy, economical and nutritious. The light Mediterranean seasonings coupled with oven roasting coaxes out the deepest flavor in any veggie you choose.
Sheet Pan Tofu & Veggies for Two
Ingredients
Tofu
- 1 block (12 oz.) firm tofu firm tofu
- 3 tsp. fresh squeezed lemon juice
- 3 tsp. olive oil
- 1 tsp. dried oregano
- Pinch salt
- Pinch pepper
Veggies
- 3 carrots sliced in 1/4-inch coins
- 1 pint cherry tomatoes sliced in half
- 1 red onion sliced thin
- 3 bell peppers sliced thin
- 1 Tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Optional
- Cooked rice
- Chopped parsley
Instructions
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Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
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Using clean dish towel, blot or press out excess moisture from tofu. Slice into bite-sized cubes.
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In bowl with olive oil, lemon juice and oregano, toss tofu cubes. Let marinate 10 minutes.
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On sheet pans, arrange veggies, add olive oil, oregano, salt and pepper and toss with spatula to distribute and coat. Arrange veggies in flat, even layer, being careful not to overcrowd. Add tofu to one of the trays in a flat, even layer.
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Bake 15 minutes, or until desired doneness.
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To serve, divide veggies and tofu into two bowls.
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If desired, pair with whole grain of choice, such as brown rice or black rice, and chopped fresh herbs.
Recipe Notes
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