Tahini Ranch Tofu Sheet Pan with Roasted Veggies
Ingredients
Tofu & Veggie Prep
- 2 medium red potatoes, cubed
- 1 block of extra firm tofu (450g)
- 1/2 small onion, diced
- 7-8 small Brussels 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 water
Preparation
Preheat the oven to 400°F (200°C). Drain and press the tofu for at least 30 minutes before starting the recipe. Pat the tofu dry and cut it into cubes.
In a large bowl or Tupperware container, combine the olive oil, mustard, and dry herbs. Add in the tofu, Brussels sprouts, and potatoes. Seal the container and gently shake to coat the veggies and tofu.
Place the coated veggies on 1-2 lined sheet pans, ensuring they are spread out and not overlapping. Bake in the oven for 15 minutes, then flip and bake for an additional 5-10 minutes.
While the veggies are baking, prepare the sauce by combining all the ingredients in a small bowl. Mix well and adjust the consistency with additional water if desired.
Once baked, serve the roasted veggies and tofu as desired and drizzle the sauce over the top to dress. Serve with Forbidden Black Rice or other preferred accompaniments.