Sheet Pan Lemon & Rosemary Tofu with Potatoes
The perfect meal for busy weeknights! This sheet pan meal cooks in 35 minutes and is a great way to not dirty the whole kitchen. Filled with tofu, potatoes, string beans and tons of flavors it's sure to be a winner!
Ingredients
- 1 block ((14 ounces/397g) extra firm tofu)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Spray Oil
- 1 sweet potato ((11.8 ounces/333g), cubed)
- 25 baby potatoes ((10 ounces/285g))
- 1 tablespoon (15ml) olive oil
- 1/2 lemon (juiced)
- 1 sprig fresh rosemary (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon + 2 teaspoons (25ml) olive oil, divided
- 1 sprig fresh rosemary (chopped)
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 1/2 cups (160g) frozen string beans
- 1/2 lemon, juiced
Directions
- 1
Preheat oven to 425°C (218°C).
- 2
Press the tofu in a tofu press or by using pan filled with heavy cans **see note above. Press for about 5 to 7 minutes.
- 3
Meanwhile, add the cubed sweet potato and whole baby potatoes to a big bowl. Toss with the oil, lemon juice and seasonings.
- 4
Once tofu is done being pressed make 8 to 10 crosswise cuts into small rectangles about 1/4 inch to 1/2 inch thick. Sprinkle the seasonings on the tofu and add the spray oil.
- 5
Pour the potatoes out onto a large sheet pan. Then add the tofu in between the potatoes seasoned side down.
- 6
Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon paprika, and sprig of chopped fresh rosemary (ingredients under other category).
- 7
Bake in the oven for 20 minutes.
- 8
After 20 minutes remove the pan and flip the tofu and potatoes. Add string beans to the pan and drizzle with remaining 2 teaspoons of olive oil.
- 9
Place back in oven for 15 minutes.
- 10
Remove the pan and add additional salt if you like, the juice of half a lemon and garnish with a few sprigs of rosemary.