Want an easy weekday meal that will save you time and your sanity without having to overthink anything? I thought so.

Welcome sheet pan dinners. … vegan sheet pan dinners usually comprise of tofu, tempeh, or a meat alternative product and assorted vegetables. I play around with all sorts of combinations regularly but few have such a regular spot in our dinner rotation like the roasted sheet pan tofu with asparagus and mushrooms. The mushrooms and asparagus cook quickly and require little prep work.

This sheet pan of goodness goes great with any type of rice or rice pilaf blend with quinoa. I also recently tried adding it with rice noodles and another dash of soy sauce/olive oil. While this was just fine and dandy, I personally enjoy it with a hearty serving of brown rice more.

If you’re reading this, it likely means that you like sheet pan dinners (or at least are intrigued by them) and are limited with your time. So I won’t waste time getting into this recipe. Don’t you hate it when blogs just go on and on about non-sense just to make you scroll to the bottom?! Drives me bonkers. None of that here…straight to the good stuff!

Sheet Pan Tofu with Asparagus and Mushrooms

1 block of firm or super firm tofu

1 package of mushrooms

1 bunch (1 pound) of asparagus

~5 tablespoons soy sauce

~4 tablespoons olive oil

1 clove of garlic

  1. Press tofu to remove excess water. Cut into 1/2 inch cubes (this works best with super firm tofu) and toss with olive oil and 2 tablespoons of the soy sauce.
  2. Bake tofu in 400 degree oven (just pop it in – doesn’t need to be preheated) for 10 minutes while you prep vegetables.
  3. Wipe mushrooms with a damp cloth to remove dirt. Chop mushrooms into quarters. Tear off ends of asparagus and cut into 1″ pieces. Toss mushrooms and asparagus in same tofu bowl with 1 glove of garlic (pressed/minced) and another few dashes of soy sauce and olive oil until well coated.
  4. When tofu has baked for 10 minutes, remove from oven and add mushrooms and asparagus. Bake for an additional 15 minutes. This is when you can prep the rice or noodles or whatever you plan to serve it with. Note: I use instant brown rice so it takes only 5 minutes but if your grain takes longer, plan accordingly and if it’s traditional rice, you should start it before prepping/cooking the tofu.
  5. Serve with grain of choice and optional crushed red pepper – enjoy!

Sheet Pan Tofu with Asparagus and Mushroom

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