LEMON PEPPER TOFU SHEET PAN DINNER
Ingredients
- Ingredients
Units
USM
Scale
1x2x3x
1 block ( 14 – 16 oz) tofu, high protein, extra-firm or firm
1 lb. fresh asparagus, ends trimmed
2 – 3 small lemons, sliced (and 1 zested)
salt + lemon pepper, to taste
1 – 2 tablespoons olive oil
grain of choice (white or brown rice, Quinoa or Farro), to serve
Preparation
- Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat.
Tofu: If using high protein tofu, there is no need to press. If using extra-firm or firm, let the tofu rest on its side in the tub it came in for about 10 minutes to drain. Cut the tofu into 6 rectangular slabs.
Trim asparagus: Slice or snap the ends of the asparagus.
Layer on baking sheet: Place the tofu slabs on a lined rimmed baking sheet. Add the asparagus in between the tofu as shown above, drizzle with a little olive oil, then add lemon slices overtop. Sprinkle with plenty of lemon pepper and generous pinch of salt.
Bake: Place in the oven and bake for 20 minutes, rotating the baking sheet half way through.
Serve with grain of choice, add a little lemon zest and more lemon pepper to taste.
Serves 3 – 6
Store: Store leftovers in the refrigerator for up to 4 – 5 days.