This pesto tofu sheet pan dinner with a quick pesto and veggies is so easy to make and it's delicious too! Simplify weeknights with this tofu meal prep recipe that's mostly hands-off to prepare.
Make the pesto. Combine basil, walnuts, ¼ cup olive oil and garlic in a blender or food processor and blend until chopped well.
Cut the broccoli and cauliflower florets into pieces similar in size to the potatoes.
Place all the veggies in a bowl, drizzle with 1 tablespoon olive oil.
Lightly oil or spray a baking sheet with oil.
Transfer the veggies to the baking sheet in a single layer. Leave about ⅓ of the sheet free for the tofu. Sprinkle salt and pepper over the veggies. Place in the oven at 425° F and cook for 20 minutes.
While the veggies cook, marinate the tofu. Add half the pesto sauce to the tofu and toss well. Let sit while the veggies cook.
After the veggies have cooked for 20 minutes, remove from the oven and move the vegetables.
Add the tofu to the free end of the pan in a single layer. Brush any leftover pesto marinade over top of tofu. Place the tray back in the oven and cook for an additional 20 minutes, remove once to flip the tofu over and brush with pesto again.
When the tofu is cooked and potatoes are done, remove from the oven. Brush the tofu with pesto again before serving.
Notes
The size of the veggies matter! The potatoes and carrots are cut into smaller pieces than the others because they take longer to cook. If you cut them too big, they will still be hard when the broccoli and cauliflower are ready.
Don't skip pressing the tofu. Less water means more pesto flavors.
Press the tofu overnightand marinate throughout the day to save time making baked tofu recipes.
Buybroccoli and cauliflower close to the cooking time or no more than a few days. Both are part of the cruciferous family of veggies and contain sulforaphane which causes a strong aroma that intensifies the longer they sit.
Make sure the veggies and tofu have plenty of room on the pan. They will cook up crisper, in less time!
Use a container with a tight locking lid to store the marinating tofu so you can easily turn it over during the marinating time so all the tofu gets access to the marinade.