If you’ve ever resolved to eat more vegetables, this one-pot meal is for you. The variety of vegetables helps you reach your vitamin A and calcium goals for the day with just this meal!
Turn up the oven, roast some tofu, sweet potatoes, cauliflower, and kale, and you’ve got yourself a vegetarian meal. The simple tahini lemon sauce is a tangy balance to the naturally sweet vegetables.
Active time: 20 minutes Total time: 1 hour
Sheet pan tofu and vegetables in sesame sauce
Ingredients
- 1 14 oz. Pack extra-firm tofu, drain and press dry
- 2 cups (266 g) sweet potatoes, diced into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 2 cups cauliflower florets
- 2 cups (50 g) kale, chopped
- 2 tbsp tahini
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp tamari soy sauce
- 1 tbsp water
- 1 garlic clove, minced
Directions
Preheat the oven to 400°F (200°C).
Cut the tofu into 1/2 inch thick cubes. Place the tofu on a baking sheet. Add the sweet potatoes to the same skillet and drizzle with 1 tablespoon olive oil, stirring gently.
Place the cauliflower and kale on the second baking sheet and toss with the remaining 1 tablespoon olive oil.
Roast both pans for 10 minutes. Remove the kale and cauliflower skillet 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 are roasting, 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 mix.
Serve hot or allow to cool completely and store tightly covered in the refrigerator for up to four days. Makes about 7 cups.
Servings: 4 | Serving Size: 1 3/4 cup
Nutritional value (per serving): Calories: 305; Total fat: 18g; Saturated fat: 2g; Monounsaturated fat: 8 g; Polyunsaturated fat: 6 g; Cholesterol: 0mg; Sodium: 407 mg; Carbohydrates: 22g; Fiber: 6g; Sugar: 6g; Protein: 15g
Nutritional bonus: Calcium: 14%; Iron: 20%; Potassium: 633 mg; Vitamin A: 35%; Vitamin C: 84%
Originally published November 12, 2019; Updated March 2026
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