Vegan Buddha Tofu and Roasted Vegetable Sheet Pan

Vegan Buddha Tofu and Roasted Vegetable Sheet Pan

Lightly crisped, roasted vegetables and smoky tofu make for a foolproof, simple meal for busy weeknights.

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Serves: 4

Roasted red cabbage and smoked tofu chunks from the One-Pan Vegan cookbook pair with a dollop of hummus for a delightful flavor mix. This simple meal prep recipe will help feed your body plenty of nutritional protein even on a busy day.

What you need:

4 tablespoons olive oil, divided
1 teaspoon smoked paprika
½ teaspoon onion granules
1 pound smoked tofu, cut into ¾-inch chunks
1 red bell pepper, sliced
½ cup broccolini
¼ head red cabbage, cut into chunks
½ head cauliflower, cut into florets
Hummus, for serving
¼ teaspoon red chili flakes

What you do:

  1. Preheat oven to 350 degrees. In a large bowl, combine 3 tablespoons of olive oil, smoked paprika, and onion granules. Add tofu chunks and stir gently to coat evenly in marinade.
  2. On one side of a sheet pan, evenly spread tofu then add bell pepper, broccolini, cabbage, and cauliflower to other side. Drizzle remaining 1 tablespoon of olive oil over vegetables and place pan into oven to bake for 30 minutes. Remove from oven.
  3. Serve with hummus and chili flakes.
For more plant-based recipes like this, read:

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