Vegan Sheet Pan Lemon Garlic Tofu Dinner
An all-in-one meal. Flavorful garlicky tofu steaks, accompanied by perfectly golden roasted potatoes, and tender roasted broccoli, served with dairy-free yogurt dill sauce that's bursting with zesty freshness. YUM! This easy one-pan dinner is quick to make, and great for meal prep too!
My Notes:
Servings:
Ingredients
For the Lemon Marinade:
- 1/4 cup(s) olive oil
- 1 lemon zested and juiced
- 1 tablespoon(s) Dijon mustard
- 1 tablespoon(s) Italian seasoning
- 3 clove(s) garlic minced
- 1/2 teaspoon(s) salt
For the Tofu and Veggies:
- 1 12oz block(s) extra-firm tofu drained, cut into 4 steaks, tops scored
- 1 lbs baby potatoes halved
- 1 large head(s) broccoli cut into florets
Yogurt Dill Sauce:
- 1 cup(s) plain vegan yogurt (such as almond, oat, or soy yogurt)
- 3 tablespoon(s) nutritional yeast
- 3 tablespoon(s) fresh dill chopped
- 1 tablespoon(s) lemon juice
- 1 teaspoon(s) agave
- salt & pepper to taste
Instructions
- Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet.
- In a medium dish or sealable bag mix together the lemon marinade ingredients.
- Add the tofu to the marinade and let marinate while preparing the next steps.
- Spread the halved baby potatoes out on the baking sheet then scoop out 1 tablespoon of the lemon marinade and drizzle over the potatoes. Toss until evenly combined then spread into an even layer. Bake in the preheated oven for 15 minutes.After 15 minutes, remove the sheet pan from the oven. Push the potatoes together so that they take up 1/4 of the pan. Add the tofu steaks to take up another 1/4 of the pan. Optionally you can lay some lemon slices under the tofu pieces for garnish. Lastly, add the broccoli to the remaining half of the pan. Drizzle all of the remaining marinade over the broccoli and potatoes. Return to the oven for another 17 - 22 minutes until the broccoli is fork-tender.
- While the sheet pan cooks, make the yogurt sauce by mixing all of the ingredients together in a small bowl.
- Serve the tofu, broccoli, and potatoes with yogurt sauce to taste.If you have leftovers, allow them to cool then transfer to air-tight containers in the fridge, keeping the yogurt sauce separate from the veggies and tofu.
Notes
To make oil-free: omit the oil and substitute it with vegetable broth.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 496kcal | Carbohydrates: 46g | Protein: 26g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 416mg | Potassium: 1381mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1007IU | Vitamin C: 175mg | Calcium: 240mg | Iron: 5mg
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