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- 1 block (14 oz) firm tofu, drained and pressed - 2 cups Brussels sprouts, halved - 1 red bell pepper, chopped - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced - 4 tablespoons olive oil - 4 tablespoons grated Parmesan cheese - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped When I prepare this dish, I love using firm tofu. It absorbs flavors well and gives a great texture. Brussels sprouts add a nice crunch, while red bell pepper brings sweetness. Cherry tomatoes burst with juice, and zucchini adds a tender bite. For seasoning, I lean on olive oil, garlic, and dried oregano for depth. Paprika gives a bit of warmth, while salt and pepper tie everything together. The grated Parmesan cheese melts beautifully, creating a savory layer. To finish, I sprinkle fresh parsley on top. It adds color and a fresh taste. This combination of ingredients creates a delightful harmony that you will love. First, preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps keep the food from sticking and makes cleanup easy. Next, take your block of firm tofu. Drain the water and press it to remove excess moisture. This step is key for crispy tofu. Cut the pressed tofu into 1-inch cubes and place them in a large mixing bowl. Now, it's time to add flavor. Pour 2 tablespoons of olive oil over the tofu. Add minced garlic, dried oregano, paprika, salt, and pepper. Toss everything well so the tofu gets coated. In the same bowl, add halved Brussels sprouts, chopped red bell pepper, halved cherry tomatoes, and sliced zucchini. Drizzle the remaining 2 tablespoons of olive oil over these veggies. Season them with salt and pepper too. Toss again to coat all the veggies in oil and seasonings. Spread the tofu and veggie mix evenly on the prepared sheet pan. Make sure they are in a single layer. This helps them roast evenly. Now, sprinkle grated Parmesan cheese over the top of everything. Place the sheet pan in the preheated oven and roast for 25 to 30 minutes. Toss the mix halfway through for even cooking. Once done, the tofu should be golden and crispy, while the veggies are tender and caramelized. Remove the pan from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving. How to achieve crispy tofu To get that perfect crispy tofu, start with firm tofu. Drain and press it well to remove excess moisture. I often place a heavy object on top for about 30 minutes. This step is key. After pressing, cut the tofu into 1-inch cubes. Toss them in olive oil, garlic, and spices. Spread the cubes on the sheet pan in a single layer. Roast them at 400°F (200°C) until golden brown. This ensures even cooking and crispiness. Best methods for pressing tofu Pressing tofu is simple but vital. Wrap the tofu block in a clean kitchen towel. Place it on a plate and add weight on top. A cast-iron skillet or a few cans work great. Let it sit for at least 30 minutes. This process helps squeeze out water, making the tofu firmer. Drier tofu absorbs flavors better and cooks crispier. Recommendations for seasonal vegetables Using seasonal veggies can elevate your dish. Try Brussels sprouts, bell peppers, and zucchini in spring. In summer, add eggplant or corn for a fresh twist. Fall brings butternut squash and kale, while winter offers hearty root vegetables like carrots and sweet potatoes. These choices not only taste great but also support local farmers. Substituting ingredients based on availability Don’t stress if you can’t find a veggie. You can easily swap out ingredients. If you lack Brussels sprouts, try broccoli or green beans. If you can’t find zucchini, use yellow squash instead. The key is to keep the flavors balanced. Just remember to adjust cooking times for different veggies. Adding spices or herbs for extra flavor Enhance your dish by mixing in spices or herbs. Try adding crushed red pepper for heat. Fresh herbs like basil or thyme can brighten the flavor. You can also experiment with smoked paprika for a deeper taste. Just a pinch can change the whole dish. Techniques for achieving a caramelized finish To get that nice caramelized finish, make sure the veggies are not crowded on the pan. Spacing allows the heat to circulate, which helps with browning. Another trick is to toss the veggies halfway through roasting. This ensures even cooking and promotes that lovely caramelization. {{image_2}} You can switch tofu for tempeh or chickpeas. Tempeh adds a nutty taste and is rich in protein. It absorbs flavors well and cooks nicely. Chickpeas offer a great crunch and are also high in protein. Both options make the dish hearty and delicious. If you want a vegan option, try using vegan cheese. Look for brands that melt well. They can give you a creamy texture without dairy. You can also experiment with different cheeses. Feta or goat cheese can add a tangy flavor. Cheddar or mozzarella can provide a nice richness. To spice things up, add chili flakes for heat. This will give your dish a nice kick. For a Mediterranean twist, try adding Italian herbs like basil or thyme. If you prefer Asian flavors, add soy sauce or sesame oil. These options allow you to customize the dish to your taste. Store your leftovers in an airtight container. This keeps the dish fresh. Place it in the fridge within two hours of cooking. If stored properly, the leftovers will last for about 3 to 5 days. Yes, you can freeze the cooked dish. Make sure it cools down before freezing. Use a freezer-safe container to keep it airtight. When ready to eat, thaw it in the fridge overnight. Reheat in an oven or microwave until hot. For quick assembly, pre-chop all veggies ahead of time. Store them in separate containers in the fridge. Cut the tofu into cubes and keep it in a separate container. For meal prep convenience, pack individual servings in airtight containers. This makes it easy to grab and go! Yes, you can easily make this dish vegan. Just replace the Parmesan cheese with a vegan cheese option. Nutritional yeast is a great substitute for a cheesy flavor. It adds a nice umami touch without dairy. You can also add more spices or herbs to enhance the taste. This dish pairs well with many sides. Here are some fun ideas: - Quinoa or brown rice for a filling meal - A fresh green salad for crunch - Garlic bread for a tasty side - A creamy avocado dip to add richness Cooking times can vary between ovens. If you use a convection oven, check your dish around 20 minutes. Convection ovens cook faster. For conventional ovens, stick to the full 25-30 minutes. Always check for that golden color on the tofu and tender veggies. Tossing halfway through helps ensure even cooking. This blog post covered a tasty roasted vegetable and tofu dish. We explored key ingredients, important seasoning, and methods for preparation. You learned how to achieve crispy tofu and add extra flavor. I shared variations with different proteins and cheeses, as well as storage tips for leftovers. Incorporating these ideas makes cooking fun and easy. You can create your own tasty meals at home. Enjoy trying out new flavors and techniques! Happy cooking!

Sheet Pan Garlic Parmesan Tofu Veggies

Experience a delicious and easy dinner with this Sheet Pan Garlic Parmesan Tofu Veggies recipe! Perfectly roasted tofu and vibrant vegetables come together in a flavorful dish that's healthy and satisfying. With simple ingredients and quick prep, you'll have a meal ready in no time. Click through to explore this fantastic recipe and impress your family with a tasty, wholesome dinner tonight!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 cups Brussels sprouts, halved

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 medium zucchini, sliced

4 tablespoons olive oil

4 tablespoons grated Parmesan cheese

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

    Cut the pressed tofu into 1-inch cubes and place them in a large mixing bowl.

      Add 2 tablespoons of olive oil, minced garlic, oregano, paprika, salt, and pepper to the tofu. Toss to ensure the tofu is evenly coated with the mixture.

        In the same mixing bowl, add the halved Brussels sprouts, chopped bell pepper, cherry tomatoes, and zucchini. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Toss until all veggies are well coated.

          Spread the tofu and vegetable mixture evenly on the prepared sheet pan, ensuring they are in a single layer for proper roasting.

            Sprinkle the grated Parmesan cheese evenly over the top of the tofu and veggies.

              Roast in the preheated oven for 25-30 minutes, or until the tofu is golden and crispy and the vegetables are tender and slightly caramelized, tossing halfway through for even cooking.

                Once roasted, remove from oven and let cool for a few minutes. Garnish with chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4