One Pan Italian Roasted Tofu and Vegetable Dinner

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Serving Size: 10 ounces
Diets: Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Vegan, Vegetarian
Recipe adapted from:
KaiaFIT 7-day reseat ebook
Tofu and chickpeas are roasted in the oven along with a variety of vegetables for a delicious complete meal that is both vegetarian and vegan. Note: This recipe requires 2 sheet pans.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions

  • Preheat oven to 425ºF. Line two baking sheets with parchment paper or foil.
  • In a medium bowl, drizzle 1 Tbsp olive oil over the tofu, and mix to cover well. Pour mixture on one of the baking sheets, and bake for 25-30 minutes, flipping half-way through. Remove when tofu is golden brown on the edges.
  • Meanwhile, in a large bowl whisk together basil, thyme, oregano, paprika, garlic powder, olive oil and lemon juice. Set aside.
  • On the sheet pan, combine the cauliflower, carrots, and chickpeas. Pour about ¼ of the oil spice mixture over them and toss well to coat. Arrange veggies in a single layer and roast for 20-25 minutes.
  • In the large bowl with the remaining oil-spice mixture, add the asparagus, onion, pepper, and tomatoes and toss well to coat.
  • Remove the carrot, cauliflower & chickpea pan from the oven and add the remaining veggie mixture. Give the veggies a stir, and place the pan back in the oven for another 15 minutes
  • Remove from the oven, mix in the tofu, and let cool slightly. Season to taste and enjoy.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook45
Passive0
Total Time1 hour
Recipe Serving Size6

Ingredients

Ingredients

Marinade:

  • 2 teaspoon dried basil
  • 2 teaspoon dry thyme
  • 2 teaspoon dry oregano
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 6 tablespoon extra virgin olive oil
  • 1 lemon juiced

For roasting:

  • 24 ounce extra-firm tofu drained and chopped
  • 2 tablespoon extra virgin olive oil for the tofu
  • 1 head cauliflower chopped
  • 3 carrot peeled, sliced lengthwise, then chopped in thirds
  • 28 ounce canned chickpeas drained and rinsed
  • 1 pound asparagus ends trimmed and cut into thirds
  • 1 yellow onion medium, sliced
  • 1 yellow bell pepper sliced
  • 2 pint cherry tomato
  • 1 teaspoon sea salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required

Can Opener, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula
Reheating/Serving Instructions
Heat in 350 degree oven until heated through.

Nutrition

Calories: 549kcal | Carbohydrates: 62g | Protein: 26g | Fat: 25g | Saturated Fat: 3g | Sodium: 540mg | Potassium: 1568mg | Fiber: 17g | Sugar: 17g | Vitamin A: 6872IU | Vitamin C: 137mg | Calcium: 197mg | Iron: 10mg

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