Tofu and Roasted Vegetable Sheet Pan Meal with Garlic Herb Tahini Sauce
Servings 3 people
Ingredients
Tofu
- 1 lb extra firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1/2 tsp dry thyme
- 1/2 tsp dry oregano
- 1/2 tsp garlic powder
- 1 tbsp balsamic vinegar
- 1 tbsp coconut aminos
- 1/4 tsp salt
- 1/4 tsp black pepper
Potatoes
- 3 russet potatoes cut into chunks
- 1 tbsp olive oil
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
Zucchini
- 3 zucchini sliced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 tsp garlic powder
Tahini Herb Sauce (Optional)
- 1/4 cup tahini
- 2 tbsp water or more as needed to thin
- 3-4 tbsp lemon juice
- 2 tbsp chopped fresh herbs (cilantro, parsley, dill, basil, chives)
- 1 clove garlic grated
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- PREHEAT oven to 425°F. Lightly grease or line 2 baking sheets with parchment paper.
- PAT TOFU dry with paper towels and cut into cubes or triangles.
- Mix together remaining tofu seasonings in a large bowl.
- BRUSH or rub seasonings over the tofu then spread out on half a baking sheet.
- TOSS potatoes, olive oil, thyme, paprika, salt, and pepper in the same bowl you used for seasoning the tofu. Spread out on the other half of the baking sheet with tofu.
- PLACE tofu and potatoes into the oven and roast for 15 minutes.
- MEANWHILE, using the same bowl again, toss zucchini, olive oil, salt, pepper, and garlic powder, then spread the mixture out on the other baking sheet.
- AFTER the first 15 minutes of roasting, add the zucchini to the oven. Continue cooking everything for another 10-15 minutes, until zucchini and potatoes are tender, and tofu is browned.
- MAKE the optional tahini sauce while the food is roasting. Add all ingredients to a bowl or jar and mix until well combined. Add water as needed to thin. Taste and add more lemon juice, salt, or pepper as desired.
- SERVE and enjoy!