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 Filed Under:

• August
• Cooking Demo
• Free Favorites
• Judy's Personal Favorites
• July
• June
• May
• Plant-Based
• Quick Meals <30 minutes
• September
• Vegetables

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