Tofu Sheet-pan With Harissa Tahini
Sheet-pan meals are a huge hit in out house for weeknight dinner. They require minimal hands-on work and can be served in so many different ways. This simple tofu sheet-pan is one of my favorite ways to incorporate more plant-based protein to my diet.
Tofu, peppers, green beans and carrots get roasted in the oven until browned, then served with a delicious harissa tahini sauce. I love to prep this for a quick lunch or dinner during the week over rice or quinoa.
I’m always looking for new ways to change up our protein during the week, and love throwing together a mix of tofu and veggies with a few simple spices to have in the fridge. The veggies get perfectly browned, and the tofu comes out so flavorful.
How to make tofu sheet-pan
This recipe could not be simpler since the oven does most of the work. Here’s what you’ll need:
- Extra-firm tofu- cut into cubes
- Veggies: I added bell peppers, carrots and green beans but feel free to play around with the vegetable combination
- Olive oil
- Spices: salt, pepper, smoked paprika, garlic powder, cumin
- Add the cubed tofu and chopped veggies to a large sheet-pan
- Toss them together with olive oil and the spice mix
- Bake for about 50 minutes, until browned
- Serve over your favorite grain with a creamy tahini harissa sauce
Creamy harissa tahini
The harissa tahini is the true star of the dish. It adds so much delicious flavor, and is one of my favorite ways to elevate any sheet-pan meal. It’s made from tahini, harissa, lime juice, coconut aminos and a few other simple ingredients.
It has the perfect amount of sweetness, zesty and nutty flavor, with a touch of heat from the harissa. If spice isn’t your thing, you can easily leave out the harissa. It’s a delicious sauce to serve over veggies or any protein of your choice.
This recipe packs in protein and fiber and truly comes together in minutes. It’s a winning recipe in our house and one that I try to whip up almost weekly.
I can’t wait for you guys to try it!
Other tofu recipes to try:
Moroccan Inspired Tofu and Veggies
BBQ Tofu Wraps
Honey Garlic Tofu
Tofu Sheet-pan With Harissa Tahini
Ingredients
- 1 block extra firm tofu
- 2 bell peppers
- 4 carrots peeled
- 1 bag green beans 12 oz
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp black pepper
Tahini Harissa Sauce
- 1/4 cup tahini
- 1 tbsp harissa
- 1 tbsp maple syrup or honey
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- Juice from 1/2 lime
- 2 cloves garlic
- 2-3 tbsp of water as needed
- Pinch of salt
Directions
- Preheat the oven to 400 F
- Cut the tofu into cubes and add it to a large sheet-pan. Slice the bell peppers into strips then in half, slice the green beans in half, and the carrots into strips or rounds. Add the veggies to the sheet pan and toss everything with the olive oil and spice blend.
- Bake for 45-50 minutes, flipping halfway through.
- While the tofu bakes, prepare the sauce. Add the sauce ingredients to a small blender or food processor and blend until smooth. Add water as needed by the tablespoon to thin out the sauce.
- Serve the tofu and veggies over your favorite grain with the sauce on top.
Recipe didn’t turn out for me. I checked on my veggies and tofu over 5 min before the 45 min mark and my green beans were burnt and hardened. Peppers were over soft. Tofu was good though. I would only bake the carrots at the same time as the tofu and green beans/peppers separately.