Do you do meatless Mondays? This is a great recipe to whip up for a meatless Monday or for any day! We eat mostly plant based in our home, so I often will take a recipe where chicken would be the protein and sub in tofu.

Turns out tofu substitutes well in pan bakes! This recipe is one with more unique spices; however, it has been a surprise favourite for five out five of our family members! Yippee for a winner dinner!

If you’re looking for a quick throw together dinner, give this a go! It’s a wonderful meal to incorporate into the rotation and since it’s all in one pan it’s pretty easy peasy. I even serve it directly from the pan (I literally put the entire baking sheet onto the table for serving – why make it difficult, right?!).

Give it a try and let me know what you think!

One Pan Tofu Bake

Author: Alyssa Flegg
Total Time: 19 minute
Yield: 4 1x
Diet: Vegan

Print Recipe

Description

If you’re looking for a quick throw together dinner, give this a go! It’s a wonderful meatless meal to incorporate into the rotation and since it’s all in one pan it’s pretty easy peasy.

Ingredients

Scale

1 lemon (divided)
350 g extra firm tofu (cut in half in thickness, then cut into large rectangles)
5 cups mini potatoes (quartered)
2 cups cherry tomatoes (halved)
1 tbsp extra virgin olive oil
1 tsp turmeric
1/2 tsp ground allspice
1/2 tsp salt
1/2 cup plain coconut yogurt (plain, unsweetened)
1/2 cup parsley (chopped)

Instructions

Preheat the oven to 400ºF (205ºC) and line a large baking sheet with parchment paper. Cut half the lemon into slices and set aside.
Add the tofu, potatoes, tomatoes, olive oil, turmeric, allspice, and sea salt to the baking sheet. Squeeze the juice from the remaining lemon over top and toss until well coated. Layer the lemon slices over top and cook for 25 to 30 minutes or until the potatoes are cooked through.
Slice the tofu into small pieces (if desired) and garnish with yogurt and parsley. Enjoy!