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Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce
[Vegan]

Author Bio

Flora & Vino by Lauren Kirchmaier promotes healthy and balanced living through a whole foods... Read More

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roasted Tofu and veggies
roasted Tofu and veggies
roasted Tofu and veggies
roasted Tofu and veggies
roasted Tofu and veggies
roasted Tofu and veggies

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Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce [Vegan]

3-4
30
Dairy Free

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]

For the Tofu Sheet Pan:

  • 1/2 red onion, sliced
  • 1 large sweet potato, peeled and diced into half moons
  • 1 yellow bell pepper, diced
  • 1 medium head broccoli, broken into florets
  • 1 cup button mushrooms, wiped clean and sliced
  • 1 16 ounce block extra-firm tofu, drained and rinsed
  • 2 teaspoons avocado oil
  • 1/2 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • black pepper, to taste
  • Himalayan sea salt, to taste

For the “Cheezy” Miso Tahini Sauce:

  • 1 tablespoon miso paste
  • 3 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup (optional)
  • 1/4 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • 1/4 cup warm filtered water + more as needed to reach desired consistency
  • black pepper, to taste
  • Himalayan sea salt, to taste

For Serving:

  • 1 1/2 cups cooked quinoa
  • sprinkle of hemp hearts
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How to Prepare Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce [Vegan]

  1. Preheat oven to 400°F and line two baking sheets with parchment paper.
  2. Chop your vegetables into chunks and cube the tofu.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Store leftovers in the fridge for 3-5 days and reheat before serving.

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