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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.