Vegan Sheet Pan Lemon Garlic Tofu Dinner
Flavorful garlicky tofu steaks, roasted potatoes, and broccoli with a zesty yogurt dill sauce—quick, easy, and perfect for meal prep! Gluten-free, kid-friendly, and oil-free.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Measuring spoon
- Spoon
- Spatula
- Fork
Ingredients
- 1/4 cup(s) olive oil
- 1 lemon (zested and juiced)
- 1 tablespoon(s) Dijon mustard
- 1 tablespoon(s) Italian seasoning
- 3 clove(s) garlic (minced)
- 1/2 teaspoon(s) salt
- 1 12oz block(s) extra-firm tofu (drained, cut into 4 steaks, tops scored)
- 1 lbs baby potatoes (halved)
- 1 large head(s) broccoli (cut into florets)
- 1 cup(s) plain vegan yogurt ((such as almond, oat, or soy yogurt))
- 3 tablespoon(s) nutritional yeast
- 3 tablespoon(s) fresh dill (chopped)
- 1 tablespoon(s) lemon juice
- 1 teaspoon(s) agave
- salt & pepper (to taste)
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