Greek Style Veggie Tofu Sheet Pan

MAINS

2 oct.

Packed with Mediterranean flavor and effortless to make, this Greek Style Veggie Tofu Sheet Pan is your new go-to for a healthy, colorful, nutrititous and satisfying one-pan meal!

🍽 Servings: 4 🕓 Prep Time: 15 mins 🕓 Cook Time: 30-40 mins

INGREDIENTS

Baslamic Tofu Marinade
◦ 1 bloc 450g extra firm tofu
◦ 2 tbsp tapioca starch (or corn starch)
◦ 2 tbsp baslamic vinegar
◦ 1 tbsp maple syrup
◦ 1 tbsp olive oil
◦ 1 tbsp minced garlic
◦ 1/2 tsp dried oregano

Sheet Pan Veggies
◦ 2 cups potatoes with the skin, chopped
◦ 1 broccoli crown, chopped
◦ 2 zuchinis, chopped
◦ 3 carrots, chopped
◦ 1/2 onion, chopped
◦ 1 tbsp avocado oil
◦ 2 tbsp nutritionnal yeast
◦ 1 tbsp dried parsley
◦ 1 tbsp dried oregano
◦ Pinch of salt & black pepper

INSTRUCTIONS

1. Preheat the oven to 400F.

2. In a jar, add all the ingredients for the marinade and mix until combined. Set aside.

3. In a bowl, crumble up the tofu into chuncks. Add the tapioca starch and mix until the tofu is well coated, then add the marinade. Mix until all combined.

4. On a small baking tray, add the marinated tofu.

5. On a large baking tray, add the veggies along with the spices. Mix until everything is well coated.

6. Bake the tofu for about 20 minutes and the veggies for 30-40 minutes.

7. In 4 bowls, divide the veggies and the tofu.

Refrigerate up to about 4 days.

🌱 Enjoy every bite,

Martina.