Veggie and Tofu Tray Bake with Spicy Tahini
Veggie and Tofu Tray Bake with Spicy Tahini is a simple, flavor-forward sheet pan dinner with roasted tofu, broccoli, squash, and onion. Finished with a bright harissa-tahini sauce, cilantro, and pomegranate seeds, it’s an easy plant-based meal you’ll want on repeat.
Equipment
- Large baking sheet
Ingredients
- 1 (14-16 ounce) block of extra firm tofu, pressed and cubed
- 1 large head of broccoli, cut into bite sized pieces
- 1 large purple onion, cut in half lengthwise, and cut into large chunks or half moons
- 1 small to medium delicata squash, ends removed, cut in half, seeds removed and into half moons. (keep the skin on; can replace with sweet potatoes or similar squash)
- 2 tbsp olive oil
- ¾ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp dried coriander
- Salt and pepper to taste
Spicy Harissa Tahini Sauce
- 3 tbsp tahini
- 2 tbsp harissa (adjust to taste; sub for sriracha or some other spicy replacement)
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2 tsp agave
- 1 garlic clove, grated
- Dash of salt, to taste
- Pinch black pepper, to taste
- Water to thin
Garninshes
- ⅓ cup chopped cilantro
- ¼ cup pomegranate seeds
Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Prep the veggies and tofu: Add the prepped block extra-firm tofu, large head broccoli, large purple onion, and small to medium delicata squash to a large baking sheet.
- Season: Drizzle with 2 tbsp olive oil and sprinkle over ¾ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp dried coriander, plus salt and pepper to taste. Toss everything to coat evenly.
- Bake: Roast for 25–30 minutes, turning the veggies and tofu halfway through.
- Make the sauce: While the tray bakes, whisk together 3 tbsp tahini, 2 tbsp harissa, 1 tbsp olive oil, 1 tbsp fresh lemon juice, 2 tsp agave, and 1 grated garlic clove, plus salt and pepper to taste. Add water, 1 tbsp at a time, as needed to thin and adjust seasoning.
- Finish & serve: Remove from the oven and sprinkle with ⅓ cup chopped cilantro. Serve warm with the spicy tahini sauce drizzled over the top, then finish topping each bowl with pomegranate seeds.
Notes
Swap the squash
Delicata works beautifully because the skin is edible, but you can easily replace it with sweet potatoes, butternut, or acorn squash. Just adjust cook time as needed depending on thickness.
Adjust the heat
Harissa brands vary. Start with the 1 tbsp and increase if you don't want your sauce too spicy.
Thin the sauce slowly
Add water a tablespoon at a time until it reaches a pourable, creamy consistency—too much will make it runny.
Cut everything similarly
Try to keep the broccoli and squash in similar-size pieces for even roasting.
Serving ideas
This tray bake is great over couscous, quinoa, rice, or stuffed into warm pita with extra sauce.
Make-ahead
The tahini sauce can be made up to 3 days in advance. Store in the fridge and stir well before using.
Nutrition
Serving: 1 servingCalories: 315kcalCarbohydrates: 20gProtein: 15gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 12gSodium: 255mgPotassium: 675mgFiber: 4.5gSugar: 5gVitamin A: 4500IUVitamin C: 90mgCalcium: 150mgIron: 2.5mg
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