Lemon Herb Tofu & Asparagus Sheet Pan
Crispy pan-fried tofu and tender asparagus roasted with aromatic lemon and herbs, forming a simple yet satisfying meal straight from the oven.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $2.32/serving
Dietary
- Vegan
- Dairy-Free
- Nut-Free
- Egg-Free
- Gluten-Free
- High-Protein
- High-Fiber
- Halal
- Vegetarian
- Pescatarian
- Low-Sugar
Tags
- sheet pan
- bake
- quick
- healthy
- fresh
- savory
Ingredients
- 14 ounce tofu (pressed, cubed)
- 1 pound asparagus (tough ends trimmed)
- 1 red bell pepper (thinly sliced)
- 3 tablespoon olive oil
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa (uncooked)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine the pressed and cubed tofu, trimmed asparagus, and thinly sliced red bell pepper. Drizzle with 2 tablespoons of olive oil, fresh lemon juice, dried Italian seasoning, garlic powder, salt, and black pepper. Toss gently to coat all ingredients.
- Spread the tofu and vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes, or until tofu is golden brown and asparagus is tender-crisp. While roasting, cook quinoa according to package directions.
- Serve the roasted lemon herb tofu and asparagus over cooked quinoa.
Notes
Pressing the tofu well is key to achieving a crispy texture. For extra flavor, sprinkle with fresh parsley before serving.
Nutrition (per serving)
- Calories: 308
- Protein: 14.9 g
- Carbohydrates: 31.8 g
- Fat: 14.6 g
- Fiber: 6.4 g
- Sodium: 368 mg
- Saturated Fat: 1.7 g
- Sugar: 7.1 g