Tofu is a bit like cilantro: people either love it or loathe it.
I’m in the tofu lovers camp, and I’m of the belief that most tofu haters just haven’t tried good tofu. I discovered Twin Oaks extra firm tofu a few years ago and have been hooked ever since.
When the weather starts to get cooler and I feel drained after a long day, sometimes I have minimal energy to do much in the kitchen. This is when a one pan dinner filled with some of my favorite things becomes incredibly appealing. For me, that’s a pan of roasted sweet potatoes, tofu, and roasted broccoli.
One Pan Vegetarian Dinner
- 1 sweet potato, peeled and cut into thick rounds
- 5-7 oz. extra firm tofu of choice (I tend to use Twin Oaks Italian Herb), sliced into 1×2 inch rectangles
- 2-3 cups broccoli florets
- ~1 T. olive oil
- salt, pepper, or other spices (I use cayenne a lot)
- Preheat oven to 425
- Toss sweet potatoes in olive oil, salt, and any other seasonings. Cook for 10-15 minutes.
- Flip sweet potatoes and add tofu to the pan. Move the tofu pieces around to get some oil and spices on them. Cook for 5-10 minutes.
- Add broccoli to the pan and move around to get some oil and salt on them. Check the tofu slices and flip as they get browned on the bottom. Continue to check every 5 minutes or so and stir/flip as necessary. If anything starts to look done, just take it out of the pan and continue cooking until everything is done to your liking.