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Sheet Pan Veggie Dinner With Pesto

Serves 4 | Serving Size: 2 cups
Total Time: 30 min | Prep: 10 min | Cook: 20 min
Ingredients:

8 ounces firm tofu chunks
1 cup bell pepper, diced
1 cup zucchini, diced
1 cup eggplant, diced
1 cup cherry tomatoes, halved
1 cup red onion, diced
1 cup broccoli florets
2 tablespoons basil pesto or Italian dressing
sprinkle or spray of olive oil
1/8th cup grated mozzarella cheese
1 tablespoon grated Parmesan cheese
1/2 cup fresh basil leaves
Directions:
Preheat oven to 450 F. Oil a half-sized sheet tray. Place the tofu on the tray. Toss the veggies in the pesto in a large mixing bowl and pour them out onto the tray over the tofu. Carefully spread to an even layer.

Bake the tofu and veggies in the oven for 20 minutes. Top with cheese and bake another 3-5 minutes or until the cheese is melted.

Garnish with fresh basil leaves. Serve hot
Chef's Tips:
Instead of cutting the tofu in cubes, break it up into chunks so it looks more natural and like chicken nuggets. Use firm or extra-firm tofu.

This dish goes great with a side of jasmine rice and a salad.

Allergens: Milk, Peanut, Tree Nut, Soy
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.

© Food and Health Communications
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Nutrition Facts
Serving Size 2 cups
Servings Per Batch 4
Amount Per Serving
Calories 128 Calories from Fat 47
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 7%
Trans Fat 0g
Cholesterol 11mg 3%
Sodium 120mg 4%
Total Carbohydrate 13g 4%
Dietary Fiber 3g 13%
Sugars 7g
Protein 9g 18%
Vitamin A 14% • Vitamin C 106%
Calcium 12% • Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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