Sheet Pan Balsamic Tofu and Pesto Veggies
Balsamic-marinated tofu is paired with pesto-seasoned veggies in this vegetarian sheet pan meal. Serve over quinoa and tie it all together with a lemon tahini dressing, almonds, and feta.
Servings: 4 servings
Calories: 546kcal
Equipment
- 1 Full sheet pan or 2 half sheet pans
Ingredients
Sheet pan ingredients
- 14 ounce block extra firm tofu firm or super firm also work
- 1 ½ cups quinoa
- 3 cups water or vegetable broth
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons lemon juice from 1 lemon
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt divided
- 2 small broccoli crowns or one large
- 1 medium red bell pepper
- 1 medium zucchini
- ¼ cup pesto
- freshly ground black pepper to taste
- toasted slivered almonds to taste
- feta to taste
Lemon tahini dressing ingredients
- ½ cup tahini
- ¼ cup lemon juice from 2 lemons
- 1 teaspoon lemon zest
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey optional
- 4 tablespoons water as needed
Instructions
- Press the tofu for 10 minutes using a tofu press or by weighing it down with a heavy skillet.
- Rinse quinoa in a fine mesh sieve. Transfer to a small pot with 3 cups of water and a pinch of salt. Bring to a rapid simmer, then reduce to a gentle simmer over medium-low heat. Cover and simmer until completely cooked, about 20 minutes.
- Preheat the oven to 400F.
- Make the marinade by whisking together balsamic vinegar, olive oil, 2 tablespoons lemon juice, Italian seasoning, and ¼ teaspoon salt. Cube the tofu into 1-inch pieces and transfer to the marinade, tossing to coat. Let marinate for at least 15 minutes and up to 24 hours.
- Remove the tofu from the marinade with a slotted spoon. Reserve the marinade. Transfer the tofu to a parchment-paper lined full sheet pan. Bake the tofu at 400F for 10 minutes, then remove from the oven.
- Meanwhile, chop the broccoli into florets, slice the red pepper, and slice the zucchini into half moons. In a large bowl, toss the vegetables with pesto, 2 tablespoons of the reserved marinade, the remaining ½ teaspoon of salt, and freshly ground black pepper, to taste.
- Transfer to the sheet pan with the tofu. Spread everything into an even layer and try not to overlap ingredients. Continue baking an additional 20-25 minutes, stirring halfway through. It's ready when the tofu is crisp and the veggies are starting to blacken around the edges.
- Meanwhile, make the dressing. In a bowl, whisk together the tahini, ¼ cup lemon juice, the zest from one lemon, soy sauce, and honey. Add water 1 tablespoon at a time to thin to a pourable consistency.
- Serve the roasted vegetables and tofu over quinoa. Top with a sprinkle of almonds, feta, and lemon tahini dressing. Enjoy!
Video
Notes
- Leftovers keep well for 3-4 days. Reheat the sheet pan ingredients in a skillet over medium-heat to re-crisp. The tahini dressing keeps for up to a week.
- Nutrition facts are an estimation and will vary. The lemon tahini sauce is not included.
Nutrition
Calories: 546kcal | Carbohydrates: 71g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 765mg | Potassium: 1687mg | Fiber: 14g | Sugar: 12g | Vitamin A: 3253IU | Vitamin C: 318mg | Calcium: 256mg | Iron: 7mg
