If you ever resolved to eat more vegetables, this one-pan dish is right up your alley. The variety of vegetables contributes to hitting your vitamin A and calcium goals for the day just from this meal!
Crank up the oven and roast tofu, sweet potatoes, cauliflower and kale, and you have a veggie-rich meal. The easy tahini and lemon sauce is a tangy balance to the naturally sweet veggies.
Active time: 20 minutes Total time: 1 hour
Sheet Pan Tofu and Veggies in Sesame Sauce
Ingredients
- 1 14 oz. package extra-firm tofu, drained and pressed dry
- 2 cups (266g) sweet potatoes, cubed into 1/2-inch pieces
- 2 tbsp olive oil, divided
- 2 cups cauliflower florets
- 2 cups (50g) kale, chopped
- 2 tbsp tahini
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp tamari soy sauce
- 1 tbsp water
- 1 clove garlic, minced
Directions
Preheat the oven to 400°F (200°C).
Cut the tofu into 1/2-inch thick cubes. Place the tofu on one sheet pan. Add the sweet potatoes to the same pan and drizzle with 1 tbsp olive oil, tossing gently to coat.
Place the cauliflower and kale on the second sheet pan and toss with the remaining 1 tbsp olive oil.
Roast both pans for 10 minutes. Remove the kale and cauliflower pan from the oven. Gently stir the tofu and sweet potatoes, turning them with a spatula. Return the pan to the oven and continue roasting for 20 minutes, or until the vegetables are tender and lightly browned.
While the vegetables roast, stir together the tahini, lemon juice, tamari soy sauce, and garlic in a cup until well combined. Pour the sauce over the warm vegetables and toss to coat.
Serve hot, or allow to cool completely and store in the refrigerator, tightly covered, for up to four days. Makes about 7 cups.
Serves: 4 | Serving Size: 1 3/4 cup
Nutrition (per serving): Calories: 305; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 407mg; Carbohydrate: 22g; Dietary Fiber: 6g; Sugar: 6g; Protein: 15g
Nutrition Bonus: Calcium: 14%; Iron: 20%; Potassium: 633mg; Vitamin A: 35%; Vitamin C: 84%
Originally published November 12, 2019; Updated March 2026
