At the end of 2020, the New York Times posted their top 20 recipes. There was a pretty picture of what I thought was tofu and vegetables on a sheet pan. The big white rectangles were actually feta but I decided they should be tofu. So I made it and it is a really delicious and super easy. And it has been in my rotation ever since!
All this meal takes is a little prep and dinner is ready in a half hour. Literally. And you can season it any way you want to. I keep it quite basic, with a sprinkle of my favorite Aleppo pepper which I get from Crimson and Clove, a spice company on Long Island. I love their stuff, especially fruity spicy Aleppo pepper. But you can make it spicier with crushed red pepper or maybe try oregano or Italian seasoning. No matter what you do, prep the veg, spread them out on the sheet pan and bake. Dinner will be ready in 30!
Sheet-Pan Tofu with Broccolini, Tomatoes & Lemons
Ingredients
- 4 thick slices of tofu, pressed for 10 minutes
- 1 small bunch broccolini, about 6 stems
- 1 bunch tomatoes on the vine, 6 or 7
- 1/2 red onion, thickly sliced vertically
- 1 lemon, sliced
- Olive oil
- Aleppo pepper, a few pinches
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
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Preheat the oven to 400. Arrange everything on a sheet pan lined with parchment paper. Season with oil, Aleppo pepper, salt and pepper. Toss to coat.
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Bake for 30 to 35 minutes, until the broccolini is charred and the tomatoes are tender. Enjoy!