High-Protein Lemon Garlic Sheet Pan Tofu & Spring Veg
Simple, high-protein, and one pan. Protein: ~20–25g per serving depending on portion size
Equipment
- 1 Chef Knife Sharpened
- 1 Sheet Pan Large - Extra Large
- 2 Mixing Bowl Medium - Large
Ingredients
- 2 blocks extra-firm tofu pressed and cubed (blocks ~400 g each)
- 1 lb baby potatoes halved (12-16 potatoes)
- 1 lb asparagus (1 bunch, ~450 g)
- 1 medium red bell pepper sliced (150~200 g)
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 medium juiced lemon
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 425°F and cover a large sheet pan with tin foil, lightly spray with oil.
- Toss potatoes with 1 tbsp oil, salt, and pepper. Roast 15 minutes.
- Toss tofu and remaining vegetables with remaining oil, garlic, lemon juice, soy sauce, and seasoning.
- Add all ingredients to the pan and roast 20–25 minutes, flipping tofu halfway for crisp edges.
- Finish with a squeeze of lemon before serving.
Notes
- Macros can vary depending on the brand of tofu and how much oil is absorbed during roasting.
Nutrition
Calories: 355kcalCarbohydrates: 21gProtein: 22gFat: 22gFiber: 4g
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