Tahini Ranch Tofu Sheet Pan
Ingredients
Tofu and veggie prep
- 2 medium red potatoes, cubed
- 1 block of extra firm tofu (450g)
- 1/2 a small onion, diced
- 7-8 small brussel sprouts, halved
- 2 tsp olive oil
- 1 tsp mustard
- 1/2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dry parsley
- 1 tsp dry dill
- Salt and Pepper as desired
Tahini ranch
- 3 tbsp tahini
- 3 tbsp plain, unsweetened cashew yogurt
- Juice of half a lemon
- 2 tsp mustard
- 1/2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dry parsley
- 2-3 sprigs fresh dill, minced
- Salt and Pepper
- 3-4 tbsp of water
Preparation
Set oven to 400F.
Prep tofu by draining and pressing for at least 30 minutes before starting.
Pat tofu dry and cut into cubes.
In a large bowl or Tupperware container, combine oil, mustard, and dry herbs.
Add in tofu, brussel sprouts, and potatoes, seal container and shake gently to coat.
Place coated veggies on 1-2 lined sheet pans, ensuring they are spread out and not overlapping.
Bake for 15 minutes, then flip and bake for another 5-10 minutes.
While veggies are baking, prepare the sauce by combining all Tahini Ranch ingredients in a small bowl.
Mix the sauce well and adjust consistency with additional water if desired.
Once baked, serve as desired and drizzle the sauce over top.
Tips
This dish can be set to bake and forgotten, allowing time for other activities.
It pairs well with forbidden black rice for a complete meal.
