Description
A simple and flavorful vegan sheet pan dinner with stuffing, tofu, roasted potatoes, and green beans. Perfect for Thanksgiving or any gathering.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 4 cups cubed bread (for stuffing)
- 1/4 cup olive oil, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 medium potatoes, diced
- 2 cups green beans, trimmed
- 1/2 cup vegetable broth
- 1/4 cup chopped celery
- 1/4 cup chopped onion
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Toss tofu cubes with 1 tbsp olive oil, garlic powder, onion powder, salt, and pepper.
- Spread tofu on one side of the sheet pan.
- In a bowl, mix bread cubes, celery, onion, thyme, sage, and remaining olive oil. Add vegetable broth and mix well.
- Place stuffing mixture on another part of the sheet pan.
- Toss potatoes and green beans with a little oil, salt, and pepper. Spread on remaining space.
- Bake for 30-35 minutes, stirring halfway, until everything is golden and cooked through.
- Serve warm.
Notes
- Use gluten-free bread for a gluten-free version.
- Add cranberry sauce for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American