Sheet Pan Veggies And Chickpeas With Lemon Herb Marinated Tofu And A Garlicky Cashew Sauce
One of my go to dinners is a roasted veggie meal. There is nothing simpler to me than tossing a bunch of chopped veggies onto a sheet pan and letting the oven do the work.
As a busy mom my oven has become my BFF in the kitchen. Roasting your food allows you to be able to walk away from the kitchen after prepping, something you can’t really do when you’re using your stove top.
This is one of my favorite sheet pan meals. It’s simple but also delicious.
This recipe calls for marinating your tofu. If you aren’t a fan of tofu, most likely it’s because it isn’t flavorful enough. While I do personally love a simple salt and pepper tofu, I love when tofu has a bit more flavor from a good marinade. This lemon and herb marinade is so simple but it makes the tofu so yummy. I recommend aiming to let the tofu sit in the fridge for at least 30 minutes marinating (or up to a few hours) to develop the maximum amount of flavor, however if you only have 10 minutes to let it sit I promise it will still come out tasty.
I also made a simple lemon and garlic cashew sauce to put on top. This is one of my go to sauces to add to roasted veggie bowls, taco bowls, tacos, wraps, etc. I believe that a good sauce can truly make any healthy meal even better. I promise that once you try this sauce it will become a staple in your meal prep line up.
Don’t have these specific veggies on hand? You can substitute any vegetable you have on hand. Just keep in mind cooking time as some vegetables need longer or shorter cook times.
Want to save more time cooking? I recommend utilizing frozen vegetables. Frozen vegetables are frozen at their peak freshness, preserving their vitamins and nutrients. Therefore, you don’t have to worry about missing out on their benefits.
What you need:
3 cups butternut squash cubed
2 cups chopped green beans
1 15 oz can garbanzo beans drained and rinsed
2 tsp of salt
2 tbsp cooking oil
A few pinches of of fresh ground black pepper
1 16 oz block of super firm or extra firm tofu diced into 1 inch cubes
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1 cup cashews (option to soak overnight)
2 lemons juiced (or 4 tbsp of lemon juice)
3/4 cup water (plus more as needed)
Directions: Begin by adding the tofu, 1/2 tsp of salt, 1 tbsp cooking oil, dried basil, dried oregano, the juice from one lemon or 2 tbsp of lemon juice and 1/4 tsp garlic powder to a bowl. Toss until everything is well coated. Set aside for a few minutes or place in the fridge to marinate for a few hours. Preheat your oven to 425F. Line two baking sheets with parchment paper. Add the butternut squash, green beans, garbanzo beans, 1 tsp salt, 1 tbsp cooking oil and fresh ground black pepper to a baking sheet. Toss until everything is well coated. Place in the oven for 25 minutes, or until the butternut squash is cooked till soft. Transfer the marinated tofu to the other baking sheet and place in the oven for 20 minutes. Meanwhile, add the remaining ingredients to a high speed blender or food processor. Blend until the cashew sauce is smooth and creamy. Gradually add more water as needed to thin. The sauce should be pourable but not watery. Remove the roasted veggies and tofu from the oven. Assemble your bowl with the roasted veggies, a serving of tofu and the cashew sauce. Enjoy.
Love this healthy meal idea? Then you will absolutely love the meals in my 7 Day Clean Eating Challenge. Not only that, but you will LOVE how they make you feel. This program is designed to help you build healthier eating practices and jumpstart your health and wellness goals. These recipes are plant forwards, added sugar free and full of nourishing benefits to help you feel like your most radiant self in just 7 days. Check it out here.