Tandoori Tofu Sheet Pan Dinner

Super satisfying and flavourful vegan meal – from https://minimalistbaker.com
serves 2


  • 397 g extra-firm tofu, drained and pressed
  • 2 small (~250 g each) sweet potatoes, cut into 1-inch wedges
  • 200 g small cauliflower florets
  • 1/2 medium red onion, halved and thinly sliced (1 medium onion yields ~100 g or 1 cup sliced)
  • 30 ml olive or avocado oil
  • 2 Tbsp Tandoori Spice Mix* (or store-bought) in separate recipe
  • 1/2 tsp sea salt

serve with Easy Green Chutney* (or Easy Mint Chutney

* Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper (if making a larger batch, use multiple baking sheets to avoid overcrowding the pan).

*  Wrap your extra firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.

  1. Prepare the vegetables: cut sweet potatoes into 1-inch wedges, cauliflower into small florets, and thinly slice the red onion. Place the veggies on the parchment-lined baking sheet in two sections: 1) sweet potatoes and 2) red onion and cauliflower. Crumble the tofu into pieces less than 1/2-inch in size and arrange the tofu crumbles next to the veggies.
  2. Drizzle the veggies & tofu with olive (or avocado) oil and sprinkle evenly with tandoori spice mix and salt. Use your hands to toss each section (veggies, sweet potatoes, and tofu separately), to fully coat with oil and seasonings. Add more of either as needed.
  3. Bake for 20 minutes, toss, and bake an additional 10-15 minutes or until the sweet potatoes and cauliflower are golden brown and tender and the tofu is slightly crispy.
  4. If serving with chutney, prepare it while the veggies and tofu are cooking.
  5. Serve warm garnished with chutney of choice (optional).
  6. Leftovers will keep stored in a sealed container in the refrigerator (chutney stored separately) for 2-3 days. Reheat in a skillet until warm. Not freezer friendly.



A great way to use up leftover vegetables and ridiculously tasty. Makes 4 small or 2 large


1 cup flour (spelt or buckwheat but 50/50 rye/spelt mix works better)
1 cup water/stock (if using water add a tsp each of soy and sake)
1 egg
1/4 cabbage
1 small carrot, grated
1/4 cup spring onions finely sliced
1 tsp finely chopped chilli
1 Tbs finely chopped coriander stalks
1/2 tsp ginger, freshly grated
1 Tab oil (rice bran works well)

TOPPING: Sauce – okonomiyaki sauce or kecap manis or mushroom soy
Kewpie mayo
4 Tbs coriander leaves
4 tsp spring onion finely sliced
1/2 red chilli, finely sliced
pickled ginger or finely sliced radish (12 small slices of either)

Mix flour & liquid together until smooth. Finely slice/ shred your cabbage and add this to the batter along with the carrot, spring onion, coriander stalks, ginger, egg and chilli. Mix well to combine.

Using a small 15cm frypan on high-med heat, pour in half the oil – when hot and spread evenly around, add 1/4 (if you’re making bigger ones, add 1/2) of the mixture to cover base of the pan.
Make pancake 1-1.5cm thick, spreading mixture out, then press with a spatula to stick together.

Cook on first side 3-4 minutes then flip with the spatula:  it should stay together. If not, press down firmly again & cook another minute. It should be golden when you flip it. Cook a further 3-4 minutes on second side then slide on to plate. Repeat with remaining mixture to get 4 pancakes. Add the rest of the oil before the 3rd pancake if you think you need it.

To serve: Drizzle oko or alt. sauce to zigzag across pancake. Use kewpie mayo in between.
Top with coriander, spring onion, chilli and the pickled ginger or radish. Dig in.
NOTES:   can be reheated in a sandwich press.