Sheet Pan Tofu & Veggies for Two
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Calories: 435 kcal
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
-
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.
-
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.
-
Bake 15 minutes, or until desired doneness.
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To serve, divide veggies and tofu into two bowls.
-
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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Nutrition Facts
Sheet Pan Tofu & Veggies for Two
Amount Per Serving
Calories 435
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g15%
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Sodium 584mg24%
Potassium 1328mg38%
Carbohydrates 42g14%
Fiber 12g48%
Sugar 21g23%
Protein 21g42%
Vitamin A 22100IU442%
Vitamin C 295mg358%
Calcium 357mg36%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.