Sheet Pan Veggie Dinner With Pesto

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Dish

Ingredients Method Notes

Ingredients

8 ounces firm tofu cut or torn into 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 olive oil
1/8 cup mozzarella cheese grated
1 Tablespoon Parmesan cheese grated
1/2 cup basil leaves fresh

Method

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.

Notes

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.

Nutrition Facts: Serves 4. Each serving: 128 calories, 5g fat, 2g saturated fat, 0g trans fat, 11mg cholesterol, 120mg sodium, 13g carbohydrate, 3g fiber, 7g sugars, 9g protein. RDA Vitamin A 14%, RDA Vitamin C 106%, RDA Calcium 12%, RDA Iron 5%.

Sheet Pan Veggie Dinner With Pesto