Sheet-pan dinners are all the rage and for good reason. They’re easy, quick and colorful, and cleanup is a breeze.
Most sheet-pan recipes contain meat or fish, but why should vegetarians and vegans miss the fun?
Here’s a recipe you can whip up on a busy weekday. To make cleanup easy and prevent the tofu from sticking, line your pan with parchment paper. You can substitute tofu with seitan, and any root veggies and squashes can join into the colorful party.
Dipping the tofu in Dr. Ayala’s Magic Spice will seal its moisture and create a crunchy, golden brown exterior – so much healthier and tasty than bread crumbs.
For the tofu marinade:
- 1 teaspoon fresh ginger, grated
- ¼ cup toasted sesame oil
- 2 tablespoons reduced salt tamari or soy sauce
- 2 tablespoons agave syrup
- 1 tablespoon rice vinegar
Tofu and veggies:
- 1 pack firm tofu, drained, patted dry, cut into 1 inch cubes
- Vegetables: sweet potatoes, onions, cauliflower, potatoes, butternut squash, carrots, broccoli, zucchini, garlic cloves (unpeeled), bell peppers etc.
- 4 tablespoons Dr. Ayala’s Magic Spice, divided
- Salt to taste
- 2-4 tablespoons olive oil
- fresh herbs, lemon slices, crunchy toasted pumpkin seeds or nuts, hot sauce, tahini
- Mix the marinade ingredients in a shallow container. Add the tofu and let it soak the marinade while you prepare the rest of the ingredients, turning the tofu pieces around so that they're exposed to the fluids from all sides. You can let the tofu rest in this marinade for several hours if you have the time.
- Preheat oven to 400 °F.
- Prepare the vegetables: Peel what needs to be peeled, cut veggies so that they’ll roast evenly – into like-sized chunks. Toss the mixture into your large baking (parchment paper lined) pan as you go along.
- Sprinkle the cut vegetables with 2 tablespoons Dr. Ayala’s Magic Spice, olive oil and salt, toss and mix well.
- Coat the tofu with Dr. Ayala’s Magic Spice: Remove the tofu, piece by piece, from the marinade, and dip it in shallow plate with Dr. Ayala’s Magic Spice.
- Add the coated tofu to your pan, or if there isn’t enough room, on another parchment paper lined pan.
- Roast, while turning over occasionally until the edges are nicely browned and the root vegetables are soft. If some of your vegetables are ready before others fish them out so they won’t burn.
- Serve straight out of the oven with your favorite garnishes.
Leftovers can be stored for about 5 days.
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