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Greek Tofu Sheet Pan
This sheet pan recipe is a quick and easy way to prepare a balanced meal in record time. Drawing inspiration from the Mediterranean diet, renowned for its health-promoting benefits, this recipe includes a medley of colour. It has tofu, a plant-based protein known to help lower cholesterol.
YIELDS
6
Ingredients
Tofu and Sweet Potato Bake
- 1 red onion, sliced
- 1 sweet potato, peeled and cubed
- 1 package extra firm tofu, cubed
- 1 lemon, thinly sliced
- 2 tablespoons Greek Spice Mix (premixed; or homemade)
- 1 tablespoon olive oil
Salad and Dressing
- 2 cups cherry tomatoes, halved (1 1/2 pints cherry tomatoes)
- 2 cups cucumber, peeled and chopped (1 English cucumber)
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- Juice from 1 lemon
- 2 garlic cloves, minced
- 1 tablespoon Greek Spice Mix (or 2 teaspoons paprika and 1 teaspoon oregano)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Tofu and Sweet Potato Bake
- Preheat the oven to 425ºF and line the baking sheet with parchment paper.
- Evenly spread red onions, tofu, sweet potato and lemon slices on a baking sheet. Drizzle olive oil, and season with pre-made Greek Spice Mix (make your own with two teaspoons oregano, one teaspoon of parsley, one teaspoon of dill, one teaspoon of onion powder, one teaspoon of garlic powder, one teaspoon black pepper, half a teaspoon of rosemary, half a teaspoon of thyme, half a teaspoon of cinnamon, and two teaspoons of salt).
- Bake for 20 to 25 minutes.
Salad and Dressing
- For the salad, mix cherry tomatoes, cucumber and olives in a small bowl
- For the dressing, combine all ingredients and mix until evenly distributed.
Serve
- Add salad dressing to the salad, and pour over Tofu and Sweet Potato Bake.
- Garnish with fresh parsley and cilantro. Serve and enjoy!
