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Italian Herb Tofu & Winter Vegetable Sheet Pan Meal
Flavorful, 10-ingredient sheet pan meal with Italian herb tofu and winter vegetables. A nourishing, weeknight-friendly meal that’s vegan and gluten-free!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 (servings)
Calories: 342 kcal
Course:
Main Course
Cuisine:
Italian , Vegan
Ingredients
VEGGIES
- 6 cups butternut squash, peeled and sliced into 1-inch cubes (1 ½ lb squash yields ~6 cups // or sub delicata squash or sweet potato)
- 3 cups red cabbage, cut into 1/2-inch strips (1/2 cabbage yields ~3 cups or 290g)
- 1 large red onion, peeled and sliced into 8-10 wedges through the root end (1 onion yields ~2 cups or 240g sliced)
- 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, crushed or minced (4-5 cloves yield ~2 tsp crushed)
FOR SERVING optional
- Garlicky Hummus Sauce (or 3-Ingredient Tahini Sauce)
- chopped parsley
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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients (sauce and parsley).*Loosely adapted from Bon Appétit’s Warm Winter Vegetable Salad with Halloumi.
Nutrition Information
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
Monounsaturated Fat
10.4g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
535mg
(22%)
Potassium
941mg
(27%)
Fiber
7.8g
(31%)
Sugar
11.8g
(24%)
Vitamin A
2753IU
(55%)
Vitamin C
69mg
(77%)
Calcium
489mg
(49%)
Iron
5.9mg
(33%)
Nutrition Facts
Serving: 4(servings)
Amount Per Serving
Calories 342
% 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.