Description
This Vegan Dijon Rosemary Sheet Pan Dinner is a simple, flavorful, and wholesome plant-based meal featuring marinated tofu, tender baby potatoes, and crisp broccoli all roasted together with a zesty Dijon rosemary vinaigrette. Perfect for an easy weeknight dinner, it combines bright lemon, fresh rosemary, and a touch of sweetness to create a delicious vegan dish that requires minimal cleanup and offers a balanced combination of protein and vegetables.
Ingredients
Scale
Vinaigrette
- 2 Tablespoons Fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Agave syrup
- 1/2 shallot, diced
- 1 Tablespoon Fresh rosemary, chopped
- 1/3 Cup Olive oil
- Salt and Pepper to taste
Main Ingredients
- 1 Block (15 oz.) Extra firm tofu, pressed and cubed
- 1 Pound (16 oz.) Baby potatoes, fingerling or any small variety
- 1 head Broccoli, cut into florets
- 1 Lemon, sliced
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the ingredients evenly.
- Prepare the vinaigrette: In a medium sized bowl, whisk together the fresh lemon juice, Dijon mustard, and agave syrup until combined. Then add the diced shallot and chopped rosemary, stirring thoroughly.
- Incorporate the olive oil: Slowly drizzle the olive oil into the lemon mixture while continuously whisking to emulsify the vinaigrette. Season with salt and pepper to taste.
- Marinate the tofu: In a large mixing bowl, place the cubed pressed tofu. Pour one-third of the vinaigrette over the tofu and toss gently to coat it evenly.
- Arrange tofu on the sheet pan: Spread the tofu pieces in a line along one side of a sheet pan to prepare for roasting.
- Toss and arrange potatoes: Using the same process, toss the baby potatoes with another third of the vinaigrette and place them in a line alongside the tofu on the sheet pan.
- Toss and arrange broccoli: Toss the broccoli florets with the remaining vinaigrette and place them in a line on the sheet pan next to the potatoes. Sprinkle additional salt over tofu, potatoes, and broccoli.
- Add lemon slices: Distribute lemon slices decoratively in several spots on the sheet pan to infuse flavor during roasting.
- Roast for 20 minutes: Place the sheet pan in the preheated oven and roast for 20 minutes.
- Flip and rearrange tofu: Flip the tofu pieces and rearrange any tofu from the ends to the middle to ensure even browning as the ends tend to cook faster.
- Continue roasting: Roast the vegetables and tofu for an additional 15 to 20 minutes or until the tofu is brown and firm and the potatoes are very soft.
- Serve: Remove from oven and optionally squeeze the roasted lemon slices over the dinner. Garnish with fresh herbs if desired and serve warm.
Notes
- Pressing the tofu prior to cubing is essential to remove excess moisture and help it absorb the marinade better.
- You can substitute agave syrup with maple syrup or another liquid sweetener if preferred.
- If you like your vegetables extra crispy, feel free to roast a few minutes longer, but keep an eye so nothing burns.
- Use fresh rosemary for a more pronounced herb flavor, but dried rosemary can be used in a pinch (reduce quantity).
- This meal is perfect for meal prepping; simply store leftovers in an airtight container and reheat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Vegan, American
Keywords: Vegan sheet pan dinner, roasted tofu, Dijon rosemary sauce, vegan meal prep, easy vegan dinner, tofu recipe, sheet pan vegetables
