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Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce [Vegan]
Simple one-pan vegan meal with tofu, vegetables, and “cheezy” no-cheese miso tahini sauce. Serve over quinoa or by itself for an easy and filling weeknight dinner. Usually one-pan vegan meals call for chickpea, veggies, and seasonings. This one, however, incorporates cubed tofu as a source of protein. The tofu browns... Read More
Ingredients You Need for Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce [Vegan]
How to Prepare Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce [Vegan]
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- Chop your vegetables into chunks and cube the tofu.
- Divide the vegetables and tofu between the prepared baking sheets and drizzle with avocado oil, 1 tsp per sheet. Sprinkle with dried herbs and toss thoroughly to evenly coat.
- Bake sheets for 25-30 minutes, until the sweet potatoes are fork tender and the tofu starts to brown on the edges. Rotate the baking sheets half-way through the ensure even baking.
- While the sheet pan meal is baking, prepare your “cheezy” miso tahini sauce dressing by adding all ingredients to a high-speed blender and processing until smooth and creamy, adding more filtered water as needed to reach desired consistency. Refrigerate until ready for use.
- If serving with quinoa, divide cooked quinoa between plates or bowls and top with roasted tofu and vegetables. Drizzle with tahini sauce and add a sprinkle of hemp hearts.
- Store leftovers in the fridge for 3-5 days and reheat before serving.







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