HONEYED TOFU AND VEGGIE ONE PAN DINNER
2 medium peeled carrots, cut into ¾” chunks *
1 small head cauliflower, cut into florets
1 medium sweet potato, peeled, cut into ½” dice
1 red sweet pepper, sliced *
1 small red onion, quartered and cut into wedges
Approx. ½ pound green beans, trimmed, cut into 1” chunks *
1 tsp. minced garlic (or powder)
2-3 Tbsp. olive oil, and 2 tsp. divided
½ cup honey (less if preferred)
½ cup soy sauce
½ tsp. kosher salt + more to taste
Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet (sheet pan) with parchment paper.Tuck loose edges in to prevent burning.
Press your tofu. On a dinner plate place a non-textured dish cloth, folded 2-3 times.Put the hunk of tofu on it. Top with another folded cloth, set 3-4 dinner plates on top.
Cut all veggies and place into a large bowl. Cut the tofu into squares, or rectangles approx. 2” x ½”pieces. Add to veggies. Mix together 2 Tbsp. olive oil, honey, garlic, soy sauce and s. & p.
Pour onto all veggies and tofu; mix gently until all are thinly coated. Need more oil? Add 1 Tbsp. Spread veggies and tofu onto sheet pan in a single layer without crowding.
Bake for 15 minutes.
Remove from oven and gently flip over the veggies and tofu.
“Touch check” for oiliness. Drizzle 1 – 2 tsp. if needed. Bake until the veggies are tender, and tofu is browned, about 15 minutes. Check.
Be creative. Add other veggies for colour and nutrition, or sprinkle on nuts without dressing.