Tandoori Tofu Sheet Pan Dinner

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

Ingredients

  • 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

Prepare:
* 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.

 

Roasted Eggplant Wedges with Herbed Pistachio Millet

Serves: 4-6

INGREDIENTS
for the quick pickled red onion
  • half of a red onion – thinly sliced
  • apple cider vinegar
  • 1 tsp coconut sugar (optional)
for the herbed pistachio millet
  • 1 cup millet – soaked in purified water w/ a splash of apple cider vinegar
  • 1 Tab neutral coconut oil or ghee
  • 1 tsp cumin seeds
  • 1½ tsp turmeric – fresh or ground??
  • sea salt – to taste
  • 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint
  • ⅓ cup pistachios – chopped (or try peanuts)
for the eggplant wedges
  • 2 medium eggplants – sliced into wedges
  • 1 Tab coconut oil
  • sea salt
  • freshly ground black pepper
  • za’atar – or use ground thyme
for the tahini sauce
  • ¼ cup tahini
  • 1 tsp maple syrup or honey
  • ½ teaspoon sriracha or Tabasco (optional)
  • pinch of sea salt
  • freshly squeezed juice of 1 lemon
  • ¼ cup purified water

    to make the quick pickled red onion

    1. Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants.

    to make the herbed pistachio millet

    1. Drain the millet and thoroughly rinse it in a strainer.
    2. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes.
    3. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios.

    to roast the eggplant wedges

    1. Preheat oven to 200° C. Prepare a parchment paper-covered baking sheet.
    2. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat.
    3. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with za’atar when serving.

    to make the tahini sauce

    1. Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency.