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Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes


  • Cooking spray

  • 1 (16-ounce) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick slices, drain well

  • 2-1/2 oz LEMON DUST

  • 2 teaspoons oil

  • 1 garlic clove, grated with a microplane grater (about 1/4 teaspoon)

  • 3 tablespoons cornstarch

  • 2 medium-size sweet potatoes, cut into 1/2-inch rounds

  • 1 pound fresh Broccolini, ends trimmed and halved lengthwise

  • 8 ounces fresh mushrooms cut in half

  • ¼ cup olive oil

  • 2 teaspoons kosher salt

  • ¼ teaspoon black pepper

  • Fresh cilantro leaves, for garnish


Step 1

Preheat oven to 400°F with racks in middle and lower third positions. Coat a large rimmed baking sheet with cooking spray. Cut tofu slices in half crosswise; place on a paper towel–lined plate, and firmly pat dry.


Whisk together oil, LEMON DUST and garlic in a medium bowl add tofu and toss gently until evenly coated. Transfer tofu to a large bowl; sprinkle with cornstarch, and stir gently to evenly coat. Arrange in an even layer on one half of prepared baking sheet.

Step 3

Combine sweet potatoes, Broccolini and mushrooms in a large bowl; add olive oil, salt, and pepper, and toss until evenly coated. Place two-thirds of the vegetable mixture on a second large rimmed baking sheet. Place remaining one-third of vegetable mixture on opposite side of tofu on baking sheet. Place baking sheet with tofu on middle oven rack, and place baking sheet with vegetables on bottom rack. Bake in preheated oven until browned, about 30 minutes, flipping tofu and vegetables halfway through baking time. Garnish with Cilantro.


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1 Comment

Sal Rincione
Sal Rincione
Dec 17, 2023


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