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Tandoori Tofu Sheet Pan Dinner


Two large bowls of our tandoori masala sheet pan dinner topped with green chutney

Dinner made on 1 pan with 7 components? That’s our sort of meal! This sheet pan dinner options crumbled tofu, tender roasted greens, and our Indian-inspired tandoori spice combine. It’s flavorful, oh so satisfying, and plant-based, and we’re in love with how easy and versatile it’s! 

Should you don’t have the precise veggies we used, use what you’ve got for an empty-the-fridge occasion (Can we come?). Let’s do that factor!

Cauliflower, sweet potatoes, red onion, oil, salt, and tandoori masala

The right way to Make This Sheet Pan Dinner

To begin, we press the tofu to take away extra moisture, which helps it crisp up within the oven. Should you don’t have a tofu press, right here’s a hack: Wrap the tofu in a dish towel and set one thing heavy on prime (like a forged iron skillet).

Subsequent, we chop the candy potato into wedges, the cauliflower into small florets, and thinly slice the crimson onion. Whereas crimson onion provides pure sweetness, cauliflower contributes its antioxidant and detoxing superpowers, and candy potato makes this meal filling. Candy potato additionally provides loads of potassium, vitamin C, B6, and beta-carotene (which converts to vitamin A in your physique). Vitamins galore proper right here!

Slicing sweet potatoes into wedges
Slicing sweet potatoes into wedges

As soon as the tofu is pressed and the veggies chopped, we add all of it to a baking sheet and toss with oil, salt, and tandoori masala (a scrumptious Indian spice combine — study extra about it and discover our DIY model right here).

Baking sheet of chopped sweet potato, red onion, and cauliflower seasoned with tandoori masala

Then bake till the veggies are tender and golden brown, and dinner is served! Whereas it’s baking, you possibly can (optionally), whip up a batch of our Straightforward Inexperienced Chutney or Mint Chutney for a critically scrumptious pairing that makes this meal style restaurant-quality!

Roasted sweet potatoes, cauliflower, and red onion seasoned with tandoori masala

We hope you LOVE this sheet pan dinner! It’s:

& SO scrumptious!

It’s weeknight-friendly, good for meal prep, and spectacular sufficient to serve to dinner visitors. Serve it by itself or pair with different Indian-inspired dishes like our Straightforward Kitchari (Immediate Pot Pleasant!), Fluffy Gluten-Free Naan (20 Minutes!), or Straightforward Vegan Naan.

Craving a candy after-meal deal with? Attempt our Orange Cardamom Power Bites, 5-Minute Vegan Golden Milk, Creamy Vegan Mango Lassi, or 5-Ingredient Golden Milk Snack Bites.

Extra 1-Pan Meals

Should you do this recipe, tell us! Go away a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Tandoori tofu and vegetables topped with green chutney

Prep Time 20 minutes

Prepare dinner Time 30 minutes

Complete Time 50 minutes

Servings 2

Course Entree

Delicacies Gluten-Free, Indian-Impressed, Vegan

Freezer Pleasant No

Does it maintain? 2-3 Days

  • 7 ounces extra-firm tofu, drained and pressed
  • 2 small (~1/2 lb every) candy potatoes, reduce into 1-inch wedges
  • 2 cups small cauliflower florets
  • 1/2 medium crimson onion, halved and thinly sliced (1 medium onion yields ~100 g or 1 cup sliced)
  • 2 Tbsp olive or avocado oil
  • 2 Tbsp Tandoori Spice Combine (or store-bought)
  • 1/2 tsp sea salt
  • Preheat oven to 425 F (218 C) and line a big baking sheet with parchment paper (if making a bigger batch, use a number of baking sheets to keep away from overcrowding the pan).

  • Wrap your further agency tofu in an absorbent towel. Set one thing heavy on prime — like a forged iron skillet — to press out further moisture for Quarter-hour. Alternatively, use a tofu press.
  • In the meantime, put together the greens. Reduce the candy potatoes into 1-inch wedges, the cauliflower into small florets, and thinly slice the crimson onion. Place the veggies on the parchment-lined baking sheet in two sections: 1) candy potatoes and a couple of) crimson onion and cauliflower. Crumble the tofu into items lower than 1/2-inch in measurement and organize the tofu crumbles subsequent to the veggies.

  • Drizzle the veggies and tofu with olive (or avocado) oil and sprinkle evenly with tandoori spice combine and salt. Use your arms to toss every part (veggies, candy potatoes, and tofu individually), to totally coat with oil and seasonings. Add extra of both as wanted.

  • Bake for 20 minutes, toss, and bake an extra 10-Quarter-hour or till the candy potatoes and cauliflower are golden brown and tender and the tofu is barely crispy.

  • If serving with chutney, put together it whereas the veggies and tofu are cooking.

  • Serve heat garnished with chutney of alternative (elective).

  • Leftovers will maintain saved in a sealed container within the fridge (chutney saved individually) for 2-3 days. Reheat in a skillet till heat. Not freezer pleasant.

*Vitamin info is a tough estimate calculated with olive oil and with out chutney.

Serving: 1 serving Energy: 493 Carbohydrates: 62 g Protein: 19.7 g Fats: 20.9 g Saturated Fats: 3.3 g Polyunsaturated Fats: 5 g Monounsaturated Fats: 11.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 762 mg Potassium: 1407 mg Fiber: 11.1 g Sugar: 15.6 g Vitamin A: 35593 IU Vitamin C: 61 mg Calcium: 488 mg Iron: 5 mg




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