Italian Herb Tofu & Winter Vegetable Sheet Pan Meal
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 (servings)
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Calories
342 kcal
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Course
Main Course
Italian Herb Tofu & Winter Vegetable Sheet Pan Meal
Description
The Italian Herb Tofu & Winter Vegetable Sheet Pan Meal centers on a mixture of cubed butternut squash, sliced red cabbage, and red onion, all coated with olive oil and tamari. These vegetables roast in a hot oven to develop tenderness and caramelized edges. Concurrently, extra-firm tofu is pressed to remove moisture, crumbled, and marinated in a sauce of balsamic vinegar, tamari, olive oil, tomato paste, Italian herb seasoning, and garlic. After the vegetables begin to soften, the marinated tofu is added atop and the sheet pan returns to the oven for further roasting. This process crisps the tofu pieces while melding the herb-infused flavors with the sweet, tender vegetables.
The dish showcases contrasting textures: the softness of the roasted squash and cabbage paired with the slightly crisped tofu pieces. The balsamic and tamari marinade provides a tangy and savory base, enhanced by garlic and herb notes. This preparation is hands-off once assembled, making good use of roasting to exhibit natural sweetness and depth in the vegetables and tofu.
It can be served alone for a plant-based entree or accompanied by a simple sauce such as hummus or tahini for added creaminess. Fresh parsley can lend brightness when sprinkled before serving. This meal offers a balanced approach to winter vegetables and protein without relying on heavy oils or frying.
Nutrition info excludes optional sauce and parsley toppings.The recipe is adapted and simplified from a Bon Appétit warm winter vegetable salad featuring halloumi.
Ingredients
VEGGIES
- 6 cups butternut squash 1 ½ lb squash yields ~6 cups // or sub delicata squash or sweet potato, peeled and sliced into 1-inch cubes
- 3 cups red cabbage 1/2 cabbage yields ~3 cups or 290g, cut into 1/2-inch strips
- 1 large red onion 1 onion yields ~2 cups or 240g sliced, peeled and sliced into 8-10 wedges through the root end
- 2 Tbsp olive oil
- 2 tsp tamari (or soy sauce // ensure gluten-free as needed)
TOFU
- 1 (14-oz.) package extra-firm tofu
- 3 Tbsp balsamic vinegar (NOT glaze)
- 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
- 1 ½ Tbsp olive oil
- 1 ½ Tbsp tomato paste
- 1 Tbsp Italian herb seasoning (basil + oregano + thyme)
- 4-5 small cloves garlic 4-5 cloves yield ~2 tsp crushed, crushed or minced
FOR SERVING optional
- hummus or 3-Ingredient Tahini Sauce, garlicky sauce
- parsley chopped
Instructions
- Preheat your oven to 425 F (218 C) and set out a large baking sheet.
- VEGGIES: To a large mixing bowl add cubed squash, cabbage, red onion, olive oil, and tamari. Toss well to coat.
- Spread the vegetables out onto the baking sheet (and set the bowl aside — you can use it for the tofu). Roast for 15-20 minutes, until the vegetables begin to soften.
- TOFU: Meanwhile, prepare the tofu. Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
- To the now empty mixing bowl, add the balsamic vinegar, tamari, olive oil, tomato paste, Italian herb seasoning, and minced garlic. Whisk well to combine.
- Next, crumble the tofu into pieces less than 1/2 inch in size and add them to the sauce, stirring well to coat.
- Once the vegetables are soft, stir them and top with the prepared tofu. Roast for 25-30 minutes more, stirring occasionally, until the tofu is crispy and the vegetables are tender and caramelizing at the edges.
- Serve with Garlicky Hummus Sauce or 3-Ingredient Tahini Sauce and freshly chopped parsley (optional).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Press extra-firm tofu for 15 minutes to reduce moisture and improve texture before marinating and roasting.
- Toss vegetables in olive oil and tamari to promote caramelization and seasoning during roasting.
- Adding tofu after initial roasting softens vegetables prevents overcooking while allowing tofu to crisp.
- Optional servings include hummus or tahini sauce for additional flavor and moisture.
- Fresh parsley adds color and freshness as a garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(servings)
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 342 | 17% |
| Carbohydrates | 31.9g | 11% |
| Protein | 17.7g | 35% |
| Fat | 19.1g | 29% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 4.9g | 29% |
| Monounsaturated Fat | 10.4g | 52% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 535mg | 22% |
| Potassium | 941mg | 20% |
| Fiber | 7.8g | 31% |
| Sugar | 11.8g | 24% |
| Vitamin A | 2753IU | 55% |
| Vitamin C | 69mg | 77% |
| Calcium | 489mg | 49% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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