Description
Sheet Pan Shaved Root Vegetables & Herb-Crusted Tofu is a deliciously vibrant dish that combines the earthy sweetness of roasted root vegetables with herb-crusted tofu, all roasted to perfection on a single tray. This easy-to-prepare recipe not only saves you time in the kitchen but also creates a stunning presentation that will impress your guests. Perfect for weeknight dinners or meal prep, it’s both satisfying and nutritious!
Ingredients
Scale
- 2 cups shaved root vegetables (carrots, parsnips, beets)
- 14 oz extra-firm tofu
- 2 tbsp olive oil
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Press the tofu between paper towels to remove excess moisture, then cut it into cubes.
- Toss the tofu in a bowl with 1 tbsp olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Shave the root vegetables thinly and toss them in another bowl with the remaining olive oil, salt, and pepper.
- Spread the seasoned tofu and vegetables on a large baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes until tender and caramelized.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg