Sheet Pan Tofu with Spring Vegetables

Sheet Pan Tofu with Spring Vegetables is made with baked lemon garlic tofu, roasted vegetables, and a light, zesty marinade. Serve over rice for the perfect weeknight meal. Gluten-free, Refined-sugar free.

Course Main, Side Dish

Cuisine American, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword sheet pan recipes, sheet pan tofu, spring vegetables, vegan side dishes, vegan tofu recipes, vegetarian side dishes

Method Oven

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 188kcal

Author Caitlin Shoemaker

Ingredients

For the Lemon Garlic Tofu:

14-16 ounces extra firm tofu pressed
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Vegetables:

1 1/2 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Black pepper to taste
1/2 teaspoon salt
1 bunch asparagus ends trimmed and cut into 2” pieces
8.5 ounces canned artichoke hearts drained, rinsed, and cut in half
4 ounces radishes ends trimmed and cut in half
2 tablespoons chopped fresh dill
Lemon Pepper Orzo or cooked rice for serving (optional)

US Customary - Metric

Instructions

Prep: Preheat the oven to 415F. Set a large baking sheet aside and line with a silicone baking mat if it is not nonstick.
Marinate the Tofu: Cut the tofu into small triangles and place in the bottom of a small container. Add the olive oil, lemon juice, garlic powder, black pepper, and salt to a small jar and shake until emulsified. Pour the marinade over the tofu and gently toss the container until the tofu is coated. Let marinate for 15 minutes, or overnight in the refrigerator for a stronger flavor.
Bake the Tofu: Transfer the tofu to a large baking sheet, leaving about 2” between each piece. (Note: discard the extra marinade behind or save it for drizzling on the tofu just before serving, if desired). Bake in the top rack of the oven for 20 minutes.
Season the Vegetables: In a medium bowl whisk the oil, mustard, garlic powder, pepper, and salt together. Add the asparagus, artichoke hearts, and radishes and mix well. Set aside.
Final Bake: Take the tofu out of the oven, flip it, and scoot it all over to one third of the baking sheet. Transfer the vegetables to the baking sheet and spread them across the remaining two thirds. Return to the top rack of the oven and bake for an additional 15 to 20 minutes.
Serve: Remove from the oven and top with fresh dill. Serve warm as-is or over rice or Lemon Pepper Orzo. Store any leftovers in the fridge for up to 5 days.

Nutrition