Sheet-Pan Roast Vegetables and Tofu
This vegetarian sheet-pan dish with barbecue sauce promises to be delicious! The recipe includes crowd-pleasing ingredients such as baby potatoes and colourful bell peppers, as well as Brussels sprouts, all roasted on the baking sheet. The vegetables are complemented by browned tofu cubes and a sauce made from fridge staples. It’s a low-effort, muss-free dish […]
Ingredients
- 1 1/2 lb (675 g) baby potatoes, halved
- 3/4 lb (340 g) Brussels sprouts, trimmed and halved
- 3 tbsp (45 ml) vegetable oil
- 2 bell peppers, various colours, cut into large dice
- 1 red onion, diced
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 3 tbsp flat-leaf parsley, finely chopped
- 3 tbsp (45 ml) mayonnaise
- 3 tbsp (45 ml) ketchup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp brown sugar
- 1/2 tsp smoked paprika
- 1 tbsp cornstarch
- 1 1/2 lb (675 g) firm tofu, cut into large dice
- 1 tbsp (15 ml) vegetable oil
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On the baking sheet, toss the potatoes and Brussels sprouts with 2 tbsp (30 ml) of the oil. Bake for 20 minutes.
- Meanwhile, in a bowl, toss the bell peppers, onion, garlic and oregano with the remaining oil.
- Remove the baking sheet from the oven. Add the bell pepper mixture. Season with salt and pepper. Mix well. Continue to bake the vegetables for 15 minutes.
This vegetarian sheet-pan dish with barbecue sauce promises to be delicious! The recipe includes crowd-pleasing ingredients such as baby potatoes and colourful bell peppers, as well as Brussels sprouts, all roasted on the baking sheet. The vegetables are complemented by browned tofu cubes and a sauce made from fridge staples. It’s a low-effort, muss-free dish that’ll bring a smile to your lips.