Sheet Pan Shaved Root Vegetables & Herb-Crusted Tofu
Sheet Pan Shaved Root Vegetables & Herb-Crusted Tofu is a vibrant, nutritious dish that combines earthy root vegetables with crispy herb-crusted tofu. This one-pan meal not only dazzles the eyes with its colorful presentation but also delights the palate with fresh flavors. Perfect for busy weeknights or festive gatherings, this easy recipe ensures you can enjoy a wholesome and satisfying dinner in no time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 medium carrots, sliced
- 2 medium beets, sliced
- 2 medium parsnips, sliced
- 14 oz firm tofu, pressed and cubed
- 2 tbsp olive oil, divided
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss sliced carrots, beets, and parsnips with 1 tablespoon of olive oil, salt, pepper, and half the herbs until well coated.
- In another bowl, toss cubed tofu with remaining olive oil, salt, pepper, and herbs.
- Spread veggies on one side of the baking sheet and arrange tofu on the other side.
- Bake for 25–30 minutes or until golden brown, tossing halfway through for even cooking.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg