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5 from 7 votes
Vegan Dijon Rosemary Sheet Pan Dinner
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Tofu, baby potatoes and broccoli tossed in a Dijon rosemary vinaigrette and roasted all together.

Course: Main Course
Servings: 4
Calories: 313 kcal
Author: Lauren Hartmann
Ingredients
  • 2 Tablespoons Fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Agave syrup
  • 1/2 a Shallot, diced
  • 1 Tablespoon Fresh Rosemary, chopped
  • 1/3 Cup Olive oil
  • Salt and Pepper to taste
  • 1 Block (15oz.) Extra firm tofu, pressed and cubed*
  • 1 Pound(16oz.) Baby potatoes, fingerling or any small variety
  • 1 head Broccoli, cut into florets
  • 1 Lemon, sliced
Instructions
  1. Preheat the oven to 400 degrees(F).

  2. Make the vinaigrette, in a medium sized mixing bowl whisk together the lemon juice, Dijon mustard and agave. Then add the shallots and rosemary and stir.

  3. Now, slowly add the olive oil, whisking the entire time until the olive oil is fully incorporated. Season with a few pinches of salt and pepper.

  4. Then in a large bowl, add the tofu and pour 1/3 of the vinaigrette over the tofu and toss to coat. Spread the tofu in a line on a sheet pan.

  5. Repeat with the baby potatoes, tossing them with 1/3 of the vinaigrette and then putting in a line on the sheet pan, and then do the same with the broccoli. Sprinkle the top of the tofu, potatoes and broccoli with a few pinches of salt.

  6. Place the slices of lemon in a few places on the sheet pan.

  7. Roast in the oven for 20 minutes, then flip the tofu. Usually the tofu at the ends of the pan will start to brown faster than the tofu in the middle of the pan, so I like to move the tofu from the ends to the middle so everything browns evenly.

  8. Continue to roast for another 15-20 minutes or until the tofu is brown and firm and the potatoes are very soft.

  9. Serve with extra lemon juice( I like to squeeze the roasted lemon slices over my dinner) and herbs on top if desired.

Recipe Notes

*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.

Nutrition Facts
Vegan Dijon Rosemary Sheet Pan Dinner
Amount Per Serving
Calories 313 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Sodium 79mg3%
Potassium 480mg14%
Carbohydrates 13g4%
Fiber 4g16%
Sugar 5g6%
Protein 14g28%
Vitamin A 962IU19%
Vitamin C 138mg167%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.