Greek Sheet-Pan Tofu and Vegetables
INGREDIENTS
1 block extra-firm tofu, pressed for 15-30 minutes (follow these instructions) and then cut into cubes
1 zucchini, sliced into coins (you could also use artichoke hearts, broccoli/cauliflower florets, bell peppers)
1/2 small red onion, thinly sliced
1/2 lemon, thinly sliced
1/4 cup pitted kalamata olives, halved
crumbled feta (optional)
3 tablespoons olive oil
1 heaping teaspoon dijon mustard
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1-2 tablespoons dried oregano
1 teaspoon garlic powder or 1-2 cloves of garlic, minced
pinch of red chili flakes
salt
pepper
METHOD
Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
Place zucchini, onion, lemon slices, and tofu on the baking sheet.
In a small bowl, combine oil, lemon, vinegar, mustard, oregano, garlic powder, chili flakes, salt, and pepper. Stir well.
Pour marinade over tofu and veggies and gently toss with your hands.
You can let everything marinade for 15-30 minutes or you can roast right away for about 30 minutes.
Remove from oven and sprinkle with olives and feta. Broil until feta becomes golden. Enjoy!
Delicious with my crispy potatoes and green cabbage slaw with sumac or rice/quinoa and lemony herb yogurt.
