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Tofu and Sheet Pan Vegetables

··350 words·2 mins
Recipes Meatless Mains
James
Author
James
Software Developer
Table of Contents

Ingredients

  • 1 14-ounce package extra-firm tofu, drained
  • 12 ounces assorted baby potatos (about 12)
  • 2 medium carrots
  • 3 tbsps. extra-virgin olive oil
  • Pinch of Kosher salt
  • Pinch of freshly ground black pepper
  • 4 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 tbsps. finely chopped green onions
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium vegetable broth
  • 1/2 tsp low-sodium soy sauce
  • 1 cup shredded cheese

Method

  1. Line a plate with several paper towels and place the tofu on top. Cover the tofu with a few more paper towels, and place another plate on top. Place a weight on top, and allow the tofu to drain for at least 10 minutes to up to 1 hour. (30 mins)
  2. Preheat the oven to 425 °F.
  3. Line a rimmed baking sheet with parchment paper.
  4. In a medium bowl, combine the carrots, potatoes, 1 tablespoon of oil, 1 teaspoon salt, and a pinch of pepper. Mix well until the vegetables are evenly coated then spread out on a baking sheet. Roast for 20 minutes.
  5. Cut the tofu into 1-inch cubes, and combine in a mixing bowl with 2 teaspoons of oil, 1/2 teaspoon salt and a pinch of pepper.
  6. Combine the broccoli, cauliflower, 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of pepper. Spread them out on a second lined baking sheet.
  7. Remove the potatoes and carrots from the oven, stirring and leaving room for the tofu on the baking sheet. Place everything back into the oven for 20 minutes.
  8. While everything is roasting, melt the butter in a small saucepan over medium heat. Once melted, add the green onions and the garlic, stirring for 4 minutes. Add the wine and reduce everything down for 2 minutes.
  9. Add in the vegetable broth, soy sauce, and pepper while bringing the pot to a boil. Then reduce the heat to low, at let simmer for 10 minutes. Stirring occasionally.
  10. Remove the baking sheets from the oven and combine both onto one. Spooning the sauce over, and adding the shredded cheese. Return to oven for an additional 5 to 7 minutes.
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