Sheet Pan Roasted Tofu
Crispy baked organic tofu cubes tossed with fragrant herbs, roasted parsnips, broccoli florets, and cannellini beans.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6
- Cuisine: Swiss
- Difficulty: Easy
- Cost: $1.99/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- High-Fiber
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- Halal
- Kosher
- Low-Fat
- Low-Calorie
Tags
- sheet pan
- bake
- healthy
- budget-friendly
Ingredients
- 2 package extra-firm tofu (pressed and cut into 3/4-inch cubes)
- 1 can cannellini beans (no-salt-added, rinsed and drained)
- 1 pound parsnips (peeled and sliced into 1/2-inch coins)
- 1 pound broccoli florets (cut into bite-sized pieces)
- 2 tablespoon olive oil
- 1 tablespoon fresh ginger (minced)
- 2 tablespoon fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat oven to 400 degrees F and line two large rimmed baking sheets with parchment paper.
- In a large bowl, gently toss pressed tofu cubes, cannellini beans, sliced parsnips, and broccoli florets with olive oil, minced ginger, salt, and black pepper until evenly coated.
- Spread the tofu, beans, and vegetable mixture in an even single layer across the prepared baking sheets to ensure maximum crispiness.
- Bake in the oven for 25 minutes, stirring once halfway through, until the tofu is lightly golden around the edges and parsnips are fork-tender.
- Remove from oven, garnish with freshly chopped parsley, and divide evenly among dinner bowls.
Notes
Pressing the tofu with paper towels before cubing ensures crisp edges in the oven.
Nutrition (per serving)
- Calories: 319
- Protein: 21.1 g
- Carbohydrates: 33.5 g
- Fat: 11.7 g
- Fiber: 13.1 g
- Sodium: 404 mg
- Saturated Fat: 1.4 g
- Sugar: 5.3 g