Vegan Sheet Pan Veggie and Tofu Dinner

1. Preheat the oven to 425°F and line a baking tray with parchment paper.

2. Mince 1 large clove of garlic and add it to 3 tablespoons olive oil and a pinch of salt, then simmer for 8 minutes and smash the garlic with the back of a spoon.

3. Cut slits into 6 small potatoes to make mini hasselbacks.

4. Chop 2 cups of cauliflower into bite-sized chunks.

5. Halve the small carrots.

6. Place the potatoes, cauliflower, and carrots in a large bowl, drizzle with 2 tablespoons of the garlic oil, add cracked pepper and a healthy bit of salt, then transfer to the tray.

7. Bake for 20 minutes.

8. Add sliced tofu and brussel sprouts to the same bowl, toss with the remaining garlic oil, then add them to the pan and spoon 3 tablespoons of pesto over the hot vegetables.

9. Bake for another 23 minutes.

10. Serve over a bed of spinach.

Notes

1. The vegetables and tofu should be tender and delicious after baking.