Sheet Pan Fall Veggie + Tofu Bake with Herbed Tahini
We’re onto the fifth and FINAL recipe of easy, plant-based dinners with 9 ingredients or less! This is SUCH a good one, but also the one that forced me to have “9 ingredients or less” in the title because it has the most ingredients lol. But I promise it’s worth it! You all know my love for tofu runs deep, and here it gets sliced into triangles and (optionally), coated in cornstarch and nestled onto a sheet pan with winter veggies to get nice and crispy! My favourite thing about this recipe is that it all comes together on one pan, which makes for super easy prep and cleanup. If you’re not a tofu fan, feel free to replace it with chickpeas and just throw them in for the last few minutes of the veggies baking to warm them up! Also, this herb-y tahini sauce is everything, so don’t skip it. Hope you enjoy this recipe and that this little series has helped you! If you want me to do more of these, send me a DM on Insta or comment here and I’ll work on more. Lots of love!
Sheet Pan Winter Veggie + Tofu Bake with Herbed Tahini Sauce
Recipe #5: Easy, Plant-Based Dinners with 9 Ingredients or Less
Ingredients
1 medium butternut squash; peeled, de-seeded + chopped into 1 inch cubes
2 cups brussels sprouts, trimmed and sliced in half
½ head of purple cabbage, sliced into ½ inch strips
1 block firm tofu, pressed for 10-15 minutes to remove excess moisture (feel free to sub 1 can of chickpeas if you don’t want tofu!)
Optional: 1 tbsp cornstarch
⅓ cup tahini
Handful of parsley
Handful of cilantro
2 tsp honey
Juice of ½ a lemon
Extras: olive oil, sea salt, black pepper, garlic powder
Method
Preheat your oven to 400 degrees and line a large baking sheet. Add your veggies to the sheet and coat generously with olive oil, sea salt, pepper and garlic powder. Roast in the oven for 10-15 minutes, then remove.
Meanwhile, prep your tofu by cutting the block lengthwise in half, then slicing each half into triangles. Sprinkle generously with salt and garlic powder, then coat in olive oil and dust evenly with cornstarch if desired (gets it extra crispy but not necessary). Add your tofu triangles to the pan with the pre-roasted veggies, then return the sheet pan back into the oven and bake for another 30 minutes, flipping everything halfway through. When finished, the tofu should be lightly browned and crispy and veggies should be deep golden brown.
In a blender (I use my Nutribullet), add your tahini, parsley, cilantro, honey, lemon juice and 1/4 tsp sea salt. You can also add 1 small clove of garlic or 1/2 tsp garlic powder if desired. Add a couple spoonfuls of water, then blend until smooth. You may need to add extra water to get it going - you should have a fairly thick sauce.
Plate your winter veggies + tofu, then drizzle generously with the herbed tahini sauce and top with more fresh herbs if desired. You could also serve this with brown rice if you want some extra bulk. Enjoy!
Makes 2 large or 4 small servings
