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Sheet Pan Chipotle Tofu & Vegetables

This week has been quite crazy, with Season 3 of the Food Heaven Podcast starting up again! If you haven’t listened yet, check out the first episode of the season here before tomorrow’s episode comes out. With that said, we haven’t had much time in the kitchen with all the madness going on. That’s why we’re bringing you this simple Sheet Pan Chipotle Tofu & Vegetable recipe, because who has time for laborious meals?

Sheet Pan Chipotle Tofu & Vegetables

Sheet pan recipes are all the rage right now. And for good reason. We love them because you literally throw a whole bunch of stuff together on one big pan and you’re all set. The clean up is reduced to just your knives, cutting board, and pan. Who doesn’t want that? They’re also super convenient for when you’re balancing work, dinner, family, & life. Just pop that one pan in the oven and no need to worry about different cooking times, water boiling over while your vegetables are burning, and the timer incessantly going off in the background. 

This recipe is delicious and loaded with nutrition. As dietitians, we always recommend that our patients and clients “eat the rainbow”. And we’re not talking about Skittles. Eating the rainbow refers to getting all different colors of fruits and vegetables in. The color of the produce typically represents the nutrients it contains. Reds tend to be higher in vitamins A and C, while green vegetables tend to be higher in vitamin K and iron. In this colorful sheet pan, you’re hitting most of those different colors. Plus the addition of tofu adds in some plant-based protein for a complete, balanced meal.

Sheet Pan Chipotle Tofu & Vegetables

We’ve spent enough time talking…now let’s get to cooking. Start by pressing the tofu with your hands to remove most of the water, and cut into 2” chunks. If you prefer tofu with more texture, you can freeze the tofu block overnight, and then let it defrost when you’re ready to use and proceed with step one. In a small bowl, mix the chipotle sauce, oil, maple syrup, and lemon juice with a spoon. Add the tofu chunks into the bowl, make sure all pieces are covered with the sauce, and let marinate for at least an hour.

Preheat the oven to 450F and in a parchment paper lined baking dish, add the string beans, tomatoes, onions, pepper, and corn. Once the tofu is done marinating, add that to the dish as well, and drizzle the olive oil + any remaining tofu sauce onto the ingredients on the dish. Dust with paprika and bake for 25 minutes. Add salt, to taste, and enjoy with a squeeze of fresh lemon!

We love recipes like this that help cut down on prep and dish washing time, without sacrificing a hearty, nutritious meal. This Sheet Pan Chipotle Tofu & Vegetable recipe goes great with whatever hearty vegetables you have around. Add in whatever you have in the refrigerator for a delicious meal. Do you love sheet pan recipes as much as we do? What are your favorites? Let us know what you think in the comments below!

Sheet Pan Chipotle Tofu & Veg
Serves 2
Print
For the tofu
  1. 1/2 block firm tofu*
  2. 2 tablespoons medium chipotle sauce
  3. 1 tablespoon olive oil
  4. 2 tablespoons maple syrup
  5. Juice of 1/2 lemon
For the vegetables
  1. 12oz or 3/4 pounds string beans
  2. 18-20 cherry tomatoes
  3. 1/4 small onion, sliced
  4. 1/2 jalapeño, sliced & de-seeded
  5. 1/2 cup sweet corn
  6. 2 tablespoons olive oil
  7. 1/2 teaspoon paprika
  8. Salt, to taste
Instructions
  1. Press the tofu with your hands to remove most of the water, and cut into 2” chunks*
  2. In a small bowl, mix the chipotle sauce, oil, maple syrup, and lemon juice with a spoon. Add the tofu chunks into the bowl, make sure all pieces are covered with the sauce, and let marinate for at least an hour
  3. Preheat the oven to 450F
  4. In a parchment paper lined baking dish, add the string beans, tomatoes, onions, pepper, and corn
  5. Once the tofu is done marinating, add that to the dish as well, and drizzle the olive oil + any remaining tofu sauce onto the ingredients on the dish
  6. Dust with paprika and bake for 25 minutes
  7. Add salt, to taste, and enjoy with a squeeze of fresh lemon!
Notes
  1. *If you prefer tofu with more texture, you can freeze the tofu block overnight, and then let it defrost when you’re ready to use and proceed with step one
Food Heaven Made Easy https://foodheavenmadeeasy.com/
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