Vegan Sheet Pan Potatoes And Tofu (Gluten-free)
User Reviews
4.5
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
4
-
Calories
161 kcal
-
Course
Main Course
-
Cuisine
Vegan
Vegan Sheet Pan Potatoes And Tofu (Gluten-free)
Description
Vegan Sheet Pan Potatoes and Tofu uses firm tofu pressed to remove excess moisture and marinated with robust ginger, apple cider vinegar, tamari, paprika, and celery salt to infuse flavor deeply. The marinated tofu cubes are then roasted alongside potatoes cut into bite-sized pieces, earthy mushrooms, sliced red onions, and whole garlic cloves. The roasting process at a high temperature helps render the tofu crispy on the outside while keeping the inside tender. The vegetables cook to a golden tenderness with caramelized edges.
The combination delivers contrasting textures: crisp tofu and soft, savory vegetables with a balance of ginger spice, acidity, and umami from the tamari marinade. Black pepper adds a mild heat finish. This recipe is naturally gluten-free and offers a wholesome vegan option for a main or hearty side dish.
Marinating tofu overnight in the fridge is recommended for deeper flavor absorption, and leftovers can be stored for several days refrigerated. The simple sheet pan method streamlines cleanup and preparation, making it practical for weekday meals.
Ingredients
- 7 oz tofu depending on the type of tofu you use, you may need to press it for around 10 minutes, firm
- 1 inch piece ginger peeled and grated
- 2 tbsp apple cider vinegar
- 2 tbsp tamari
- 1 tsp paprika
- 1 tsp celery salt
- 17 oz potato
- 7 oz mushrooms
- 1 large red onion
- 4 cloves garlic
- black pepper to taste
Instructions
- Preheat the oven to 200 degrees C/400 F.
- Add the tofu cubes to a large mixing bowl together with grated ginger, apple cider vinegar, tamari, paprika, and celery salt. Mix together well and set aside to marinade, covered, for around 20-25 minutes at least*.
- In the meantime, prepare the vegetables. Chop the potatoes into bite-sized pieces, and thinly slice the mushrooms and onions.
- Add the potatoes, mushrooms, onions and garlic to a large mixing bowl and then add the tofu, pouring over the marinade. Stir together really well.
- Transfer the tofu and vegetables to a large baking tray covered with baking paper, and season to taste with black pepper. Roast in the preheated oven for 40-45 minutes, until the potatoes are fork-tender and the tofu is crispy.
- Serve immediately, or store in the fridge for 3-4 days in an airtight container.
Notes
- For stronger flavor, marinate the tofu overnight in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1113mg | 46% |
| Potassium | 790mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
