Epicure Recipes

Southern Baked Tofu Dinner

DinnerLunchSheet PanDinnerLunchVeganVegetarianGluten-freeHigh ProteinSugar ConsciousDairy-free

20 min

4 servings

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Ingredients

  • 2 pkg (350 g each) firm tofu
  • 2 tbsp oil, divided
  • 1 pkg Southern Baked Gluten Free Crumb Mix
  • 1⁄2 each yellow onion and red bell pepper
  • 1⁄4 red onion
  • 3 cups chopped broccoli florets
  • 1 tbsp Rosemary Garlic Seasoning

Preparation

  1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  2. Drain tofu, cut into 1" chunks. Place in bowl and coat with 1 tbsp oil; add crumb mix and toss to coat. Arrange in single layer on 1⁄3 of the pan. Place in oven while preparing veggies.
  3. Thinly slice peppers and onion. Chop broccoli into florets (if needed). Wipe tofu bowl clean; add veggies. Coat with 1 tbsp oil and seasoning.
  4. Remove sheet pan form oven. Arrange veggies beside tofu.
  5. Continue to roast, without stirring, until veggies are tender, about 15 min.

Epicure Products Used

Nutritional Information

Per serving: Calories 290, Fat 17 g (Saturated 2.5 g, 0 0 g), Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 24 g (Fiber 12 g, Sugars 3 g), Protein 24 g.

Tips

There's a lot to fit on one pan. Don't be afraid to squeeze in all the veggies—they lose volume when they cook.

While tofu and veggies roast, cook quinoa in the microwave. Place 1⁄2 cup uncooked quinoa in Multipurpose Steamer. Stir in 1 cup hot water. Cover; microwave on high, 12–15 min.

Perfectly Balance Your Plate

Serve with 1⁄2 cup quinoa and 2 cups mixed greens with 2 tsp Epicure dressing.