One Sheet Tofu and Greens

One Sheet Tofu and Greens: A Simple Weeknight Meal

As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a monumental task. Weeknights are often a whirlwind of homework, extracurricular activities, and the general chaos of family life. That's why I've become a huge fan of one-sheet pan dinners. They're quick, easy, and require minimal cleanup – a trifecta of benefits any busy person can appreciate! This One Sheet Tofu and Greens recipe is a perfect example. It’s packed with flavor and nutrients, and it’s ready in under an hour, leaving me more time to focus on what truly matters: my family.

The beauty of this recipe lies in its simplicity. You toss everything – tofu, vegetables, and seasoning – onto a single baking sheet and pop it in the oven. The result? Perfectly roasted vegetables with a delightful char, and tofu that's crispy on the outside and tender on the inside. I love using sweet potatoes, broccoli, and red bell peppers, but feel free to experiment with your favorite seasonal vegetables. Asparagus, zucchini, and Brussels sprouts would all be delicious additions.

The star of the show, however, is the homemade chili mayo. It adds a creamy, spicy kick that perfectly complements the savory tofu and roasted vegetables. It’s incredibly easy to make – just whisk together mayonnaise, lime juice, lime zest, sweet chili sauce, and a touch of sriracha for some extra heat. The vibrant flavors of the chili mayo are a beautiful contrast to the earthiness of the roasted vegetables. The zest from the lime adds a lovely citrusy lift to the overall flavour profile.

This recipe is incredibly versatile. You can easily adjust the spice level by adding more or less sriracha to the chili mayo. If you’re not a fan of sweet chili sauce, you can substitute it with your favorite hot sauce or simply omit it entirely. Feel free to experiment with different types of tofu as well. I usually use firm or extra-firm tofu, but silken tofu might work well too, providing a different texture to the overall dish. Consider adding some toasted sesame oil to further elevate the flavour complexity, or sprinkle some chopped peanuts for added crunch and a subtle nutty finish.

The best part? This entire dish comes together quickly. While the tofu is pressing, you can chop the vegetables, and before you know it, dinner is ready. That leaves more time to enjoy the evening with family, without stressing over a complicated cooking process. It's a recipe that embodies that perfect balance between health, flavor and convenience – exactly what a busy woman like myself needs.

Tips and Variations:

• For extra crispy tofu: Press the tofu for a longer period, even up to an hour. You can also cube it smaller for faster cooking and crispier edges.
• Customize your veggies: Feel free to use whatever vegetables you have on hand. Carrots, onions, mushrooms, and eggplant would also work well.
• Make it a complete meal: Serve this dish over rice or quinoa for a more substantial meal.
• Meal Prep Friendly: You can prepare the chili mayo and chop the vegetables ahead of time. Assemble the baking sheet the night before and store it in the refrigerator until you are ready to bake.
• Leftovers: These leftovers make for a great lunch the following day! The flavors will mellow and intensify after being stored and will be a truly delicious and satisfying meal.

This One Sheet Tofu and Greens recipe has quickly become a staple in our household, a go-to weeknight meal that's both healthy and satisfying. Give it a try, and I'm confident it will become a favorite in yours, too!

Step-by-step

• Place the tofu between two cutting boards with a clean tea towel in between and place something heavy on top.
• Press the tofu for at least 30 minutes.
• Cut it into cubes and toss it with tamari and sweet chili sauce and let it marinate while you prepare the vegetables.
• Preheat oven to 225 degrees and line a baking sheet with baking paper.
• Toss the marinated tofu with sesame seeds and place it on one side of the baking sheet.
• Toss the vegetables with coconut oil and salt and arrange them on the baking sheet.
• Bake for 30 minutes.
• Stir together all the ingredients for the chili mayo.
• Serve the baked vegetables and tofu with fresh spinach and chili mayo.