Sheet Pan Curried Tofu With Vegetables Recipes

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

SHEET PAN CURRIED TOFU WITH VEGETABLES

Sheet Pan Curried Tofu With Vegetables image

Make and share this Sheet Pan Curried Tofu With Vegetables recipe from Food.com.

Provided by WKernan

Categories Soy/Tofu

Time 35m

Yield 4 2 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sweet potato, cut in cubes
1 (14 ounce) tofu, extra firm, pat dry cut in cubes
4 teaspoons curry powder
1 teaspoon salt, divided
8 ounces cauliflower, florets
1/3 cup soy yogurt, plain
1 1/2 tablespoons lime juice
1/4 cup torn mint
1/4 cup cashews
1/4 cup pomegranate

Steps:

Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Combine potatoes, tofu, 2 tablespoons oil, curry powder, and 1 teaspoon salt in a bowl; toss to coat. Carefully remove pan from oven. Coat pan with cooking spray. Arrange potato mixture in a single layer on pan; bake at 500°F for 10 minutes, stirring once after 5 minutes. Add remaining 1 tablespoon oil and cauliflower to pan; toss gently to combine. Bake at 500°F until potatoes are tender, 10 to 12 minutes. Remove pan from oven.
Whisk together remaining 1/4 teaspoon salt, yogurt, and juice in a small bowl. Drizzle yogurt mixture evenly over tofu mixture. Sprinkle with mint, cashews, and pomegranate arils.

Nutrition Facts : Calories 240.9, Fat 8.3, SaturatedFat 1.4, Sodium 726.7, Carbohydrate 34.4, Fiber 6.5, Sugar 8.6, Protein 11.3

SHEET PAN TOFU 3 WAYS RECIPE BY TASTY

Sheet Pan Tofu 3 Ways Recipe by Tasty image

Here's what you need: extra firm tofu, low sodium soy sauce, garlic powder, all-purpose flour, corn starch, unsweetened non-dairy milk, panko bread crumbs, nutritional yeast, paprika, cayenne, kosher salt, pepper, olive oil, vegan teriyaki sauce, vegan bbq sauce

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

28 oz extra firm tofu, drained
2 tablespoons low sodium soy sauce
¾ teaspoon garlic powder, divided
½ cup all-purpose flour
1 tablespoon corn starch
½ cup unsweetened non-dairy milk
½ cup panko bread crumbs
1 tablespoon nutritional yeast
1 teaspoon paprika
¼ teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon pepper
olive oil, to taste
vegan teriyaki sauce, to taste
vegan bbq sauce, to taste

Steps:

Preheat the oven to 400°F (200°C).
Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

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