Almond Herb Roasted Tofu
Wondering how to make a flavorful tofu-based dish? We have you covered! This sheet-pan dinner is quick, easy, and filled with refreshing flavors to brighten up your day!
- 16 ounces extra firm tofu
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1 onion, diced or sliced
- 2 cups brussels sprouts, shredded or sliced
- 2 cups cherry tomatoes, sliced or left whole
- 2 cups cooked or canned white beans
- 1 cup parsley, pulsed or finely chopped
- 1/2 cup almonds, pulsed or crumbled
Whisk together olive oil, lemon juice, and salt. Place in a plastic bag along with tofu. Let sit for 1 hour, or overnight. (See the tips for marinading tofu in the blog post above - click here!)
Remove the tofu from the marinade and set aside on a plate for now. Preheat oven to 450°F.
Place onions, tomatoes, brussels sprouts, and white beans in a bowl. Pour marinade (from the tofu) over the vegetables and beans. Toss until evenly coated.
Lay vegetables flat on a sheet pan. Slice tofu block into 1-inch slices. Place over the vegetable and bean mix.
Mix together (or pulse) the almonds and parsley. Evenly distribute crust over each piece of tofu. Gently press the crust into the tofu.
Roast for 15-20 minutes, or until vegetables are tender, tofu is warmed through, and crust is crispy.
Nutrition (Per Serving - Phase 1)