Description
Try this tahini ranch tofu sheet pan for an easy and super flavor dinner that comes together in less than 30 minutes. And nut free too!
Ingredients
Scale
Tofu and Vegetable Prep
- 2 medium red potatoes, cubed
- 1 block of extra firm or super firm tofu (450g)
- 1/2 a small onion, diced
- 7–8 small brussel sprouts, halved
- 2 tsp olive oil
- 1 tsp brown 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 plant based yogurt
- Juice of half a lemon
- 2 tsp brown 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 of water
Instructions
- Set oven to 400F. Prep tofu by draining and pressing for at least 30 minutes before starting this recipe. Pat tofu dry and cut into cubes.
- In a large bowl or Tupperware container, combine oil, mustard and dry herbs.
- To the bowl add in tofu, brussel sprouts and potatoes, seal container and shake gently to coat.
- Place coated veggies on 1-2 lined sheet pans, making sure veggies and tofu are spread out enough and not laying on top of each other. Then, place tray in oven and bake for 15 minutes, then flip and bake for another 5-10 minutes.
- As veggies are baking, prepare tahini ranch sauce by combining tahini, yogurt, lemon juice, mustard, nutritional yeast, water, spices and herbs in a small bowl. Mix well and adjust consistency with additional water if desired.
- Once baked, serve vegetables and tofu as desired and drizzle on the sauce over top to dress.
Notes
Tofu Replacement
If you have a soy allergy, please feel free to replace the tofu with beans like chickpeas or white beans. Just rinse and drain beans, pat dry with a clean kitchen towel and then coat with seasonings as described above.
Tahini Replacement
If you are allergic to sesame, you can replace the tahini with sunflower seed butter.
