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–+ servings
sheet pan tofu and veggies

Sheet-pan Tofu and Veggies

4.9 from 9 votes
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 block extra firm tofu, 14 oz
  • 1 can chickpeas, drained (15 oz)
  • 1 red onion, sliced
  • 4 carrots, peeled and chopped
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Olive oil
  • Parsley, to top

Harissa Almond Butter Sauce

  • 1/4 cup creamy almond butter, or sub tahini
  • 1 tbsp harissa
  • 1 tbsp honey
  • 3 tbsp coconut aminos, or sub 2.5 tbsp low-sodium soy sauce and leave out the salt
  • Juice from 1/2 lime
  • 1 tsp sesame oil
  • 2 cloves garlic
  • 1/4 tsp salt, plus more to taste
  • 2 -3 tbsp of water, as needed

Serve with

  • Quinoa or Rice

Directions

  1. Preheat the oven to 400 F
  2. Drain the tofu and pat it dry. Cut into 1u0022 cubes.
  3. Add the tofu to a large sheet pan with the chickpeas, chopped carrots and red onion. Drizzle generously with olive oil and season with the spices. Toss together to combine.
  4. Bake the sheet-pan for about 45-50 minutes. Bake time may vary depending on oven and type of sheet-pan used- darker pans will cook and brown food more quickly. I suggest checking your tray at the 35 minute mark. Garnish with chopped parsley once done.
  5. While that bakes, prepare the harissa almond butter sauce by blending together the dressing ingredients until smooth. Start with 2 tbsp of water and add more by the tbsp if needed to thin. Taste and adjust salt as needed. Pour over the tofu and veggies once they come out of the oven.
  6. Serve over rice, quinoa or your favorite grain with the harissa almond butter sauce