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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sheet Pan Veggies And Tofu

4.0

½ small butternut squash

2 medium carrots (, sub with broccoli for low-carb option)

1 tablespoon Avocado oil or olive oil

Salt and black pepper (, to taste)

½ medium cauliflower

12 oz Brussels sprouts (. trimmed and outer layers removed)

1 lb extra-firm organic tofu (, drained and pressed for 10 minutes. Sub with protein of choice for paleo / Whole30. )

2 small red onions

2 tablespoons coconut aminos

2 tbsp olive oil

2 tsp Dijon mustard (or wholegrain mustard)

Juice from ½ a lemon

Salt and black pepper (, to taste)

2 tbsps maple syrup

Preheat the oven to 400F.
Cut squash and carrots into 1-inch chunks and place on a large baking sheet. Drizzle with oil and season to taste with salt and pepper. Roast for 15-20 minutes.
Cut cauliflower into bite-sized florets, cut tofu into 1-inch chunks and slice onions into large chunks.
Make the dressing by mixing all the ingredients into a bowl.
Remove squash and carrots from the oven and add the cauliflower, Brussels sprouts, tofu and onion. Season with salt and black pepper and drizzle with dressing. Toss to coat well.
Place the baking sheet back into the oven and roast again for 25-30 minutes, or until vegetables are tender and nicely roasted. Broil for 1-2 minutes, if desired for a nice char. Serve warm with favorite sides.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇺🇸American

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 95 weeks ago

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