This spicy, flavor-packed peri-peri sheet pan dinner is simple to make and scrumptious served with a creamy cilantro yogurt dipping sauce. Tofu, greens, and corn on the cob are marinated and baked collectively on one pan for a straightforward meal. (gluten-free and nut-free with soy-free choices)
I really like sheet pan meals, and this peri-peri sheet pan dinner is one other fabulous one. It wants simply 1 pan, and there’s much less time within the kitchen as a result of the oven does all of the work.Â
It’s a really versatile and scrumptious recipe. Use no matter veggies and proteins you wish to use. The entire taste is within the marinade, so use that marinade any method you want.
I really like this peri-peri marinade. Paired with the greens and corn, it provides this sheet pan dinner a delicate seafood-boil really feel. Add some crumbled nori if you wish to lean much more into that taste. And like all good sheet pan meals, this one is flexible, meal-prep-friendly, and simple to make your personal.
If tofu isn’t your factor, use butter beans, chickpeas, white beans, or a soy-free vegan rooster substitute as an alternative. You’ll additionally discover loads of choices within the notes for swapping out the peri-peri sauce, whether or not you need a milder model or a unique taste variation.
You’ll be able to serve this as is with the scrumptious garlic yogurt cilantro dip, or serve it over rice or quinoa or different grains, or with some garlic bread, or make a wrap. There are simply so many alternative methods to serve this!Â
So let’s make this peri-peri sheet pan dinner with tofu, potatoes, corn and veggies.Â
Why You’ll Love Sheet Pan Peri-Peri Tofu and Greens
- tofu and veggies cook dinner collectively on 1 sheet pan
- straightforward blender marinade
- fantastically scrumptious with a creamy, 1-bowl, cilantro yogurt sauce
- Protein and Fiber wealthy
- Simple clear up and meal prep pleasant
- naturally gluten-free and nut-free with straightforward soy-free choices
For the Peri-Peri Marinade
For the Cilantro Garlic Yogurt Dip
Stop your display from going darkish
Make the peri-peri tofu and veggies.
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Press the tofu, in case you haven’t already. Slice it into squares, triangles, or tear into items. Slice all the veggies. Slice the tip of the garlic bulbs to show the cloves. If there are small garlic items from trimming, add these to the veggies, so no have to discard these.
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Add all the peri-peri marinade substances to a blender. Add a tabespoon lemon juice, in order for you further tangy taste, particularly if utilizing much less peri-peri sauce. You can even add 2 to three sprigs of cilantro, in case you like. Mix till clean, and put aside.
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Marinate the tofu by including a few of the peri-peri marinade to a bowl with the tofu and tossing nicely to coat. Let it marinate for about quarter-hour or longer, in case you like, or proceed on to baking.
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Add the remaining marinade to the chopped veggies (pass over the garlic for now), and toss nicely to coat. Reserve about 1 tablespoon or so of the marinade and rinse out the blender with 1 tablespoon of water, and add that to the reserved marinade for basting later.
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Grease a sheet pan with slightly little bit of oil. Add the marinated tofu to at least one facet of the sheet pan and the marinated veggies, together with the corn, to the opposite facet. Unfold every part in a single layer. Use a sheet pan giant sufficient for every part, or use 2 sheet pans, if wanted. Place the garlic bulbs on one fringe of the sheet pan. Drizzle about 1 teaspoon oil over them, and canopy the garlic with foil or parchment.
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Bake at 415° F (215° C) for 30 to 35 minutes. On the 20 minute mark, flip the tofu, if utilizing slices, and brush it with the reserved marinade. Transfer the veggies round, in order that they bake evenly, as the perimeters might cook dinner quicker and begin to brown.
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Proceed baking for an additional 10 to fifteen minutes, or till the potatoes are cooked to desire and the tofu has a slight crisp on the perimeters. The tofu is not going to change into very crisp due to the marinade, but it surely ought to develop a slight crisp across the edges and a pleasant thick layer of the marinade on high.Â
Whereas the veggies are baking, make the yogurt dip.Â
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In the meantime, add the yogurt, lemon juice, cilantro, salt, and pepper to a bowl, and blend nicely. Style and regulate the salt.
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When the sheet pan is completed, take away it from the oven. Verify the garlic bulbs. If they don’t seem to be totally cooked, return them to the oven for about 5 extra minutes till the cloves are comfortable sufficient to squeeze out of the bulb. Let the garlic cool till it’s cool sufficient to deal with, then squeeze the roasted garlic out of the bulb into the yogurt dip. Mash it nicely, and blend it into the yogurt dip. Alternatively mash the garlic in a bowl after which combine in. In case you have one other garlic bulb, you possibly can add that, as nicely, or see the notes on find out how to use it to make an elective garlicky topping.
Serving Options
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To make bowls, serve the tofu and veggies in bowls topped with the yogurt sauce, any remaining marinade or further peri-peri sauce, a squeeze of lemon juice, salt and pepper flakes, and recent herbs. Serve by itself, or over rice. You can even unfold the yogurt sauce onto a plate, then high with the tofu and veggies, then add the toppings.
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You can even make wraps utilizing the yogurt dip and the roasted veggies. Add crunchy greens, sprouts, or hemp seeds, in case you like.
When you don’t have peri-peri sauce, add 2 to three African chicken’s eye chilies or different recent purple chili peppers, or use a serrano or different scorching inexperienced chili. Mix them into the sauce with further lemon juice and paprika for added taste. When you don’t wish to use recent chilies, add a mixture of paprika and smoked paprika to the marinade as an alternative.
For a unique taste profile you can also make a jerk marinade, like in my tofu tray bake. Or, make a roasted purple bell pepper marinade and add Cajun seasoning, chili powder mix, garam masala, or Ethiopian berbere. All of those pair amazingly with the veggies and tofu.
This recipe is gluten-free and nut-free, so long as you utilize a nut-free non-dairy yogurt. Make it soy-free through the use of soy-free non-dairy yogurt and substituting the tofu with chickpea flour tofu, pumpkin seed tofu, a soy-free vegan rooster substitute, or beans, comparable to butter beans or chickpeas.
If you wish to make a roasted garlic olive oil topping, squeeze the roasted garlic from 1 bulb, and mash it nicely. Combine with olive oil, salt, and pepper. This turns into a superb roasted garlic unfold that you may serve with the sheet pan dinner or unfold over toasted sourdough to make fast garlic bread to serve on the facet.
Energy: 282kcal, Carbohydrates: 38g, Protein: 14g, Fats: 9g, Saturated Fats: 1g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 4g, Sodium: 736mg, Potassium: 740mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1363IU, Vitamin C: 83mg, Calcium: 217mg, Iron: 3mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
Components
- tofu – That is your protein. You should use different proteins, like white beans, chickpeas, or vegan rooster substitute. Select a soy-free protein, for the soy-free choice.
- veggies – We’re roasting up some onion, peeled Yukon gold potatoes, bell pepper, candy corn, and garlic. For the peri-peri marinade, you additionally want purple onion, garlic, and a roasted or recent purple bell pepper. The roasted bell pepper provides the sauce a sweeter taste profile.
- peri-peri sauce – Provides umami and warmth! When you don’t have peri-peri sauce, add 2 to three African chicken’s eye chilies or different recent purple chili peppers, or use a serrano or different scorching inexperienced chili. Mix them into the sauce with further lemon juice and paprika for added taste. When you don’t wish to use recent chilies, add a mixture of paprika and smoked paprika to the marinade as an alternative.
- herbs and spices – Increase the flavour of the marinade with recent or dried oregano, paprika or smoked paprika, salt, and black pepper. For the cilantro garlic yogurt dip, you want recent cilantro, salt, and both black pepper or pepper flakes.
- oil – Provides texture to the marinade and helps the veggies and tofu brown slightly as they roast.
- non-dairy yogurt – The bottom for the topping sauce. Select soy-free and/or nut-free, if wanted.
- lemon juice – Provides tang to the yogurt sauce.
- garnishes – Garnish your sheet pan peri-peri dinner with lemon juice, extra peri-peri sauce and chopped cilantro, parsley, or basil.
💡Ideas
- When you don’t have peri-peri sauce, add 2 to three African chicken’s eye chilies or different recent purple chili peppers, or use a serrano or different scorching inexperienced chili. Mix them into the sauce with further lemon juice and paprika for added taste. When you don’t wish to use recent chilies, add a mixture of paprika and smoked paprika to the marinade as an alternative.
- For a unique taste profile you can also make a jerk marinade, like in my tofu tray bake. Or, make a roasted purple bell pepper marinade and add Cajun seasoning, chili powder mix, garam masala, or Ethiopian berbere. All of those pair amazingly with the veggies and tofu.
- If you wish to make a roasted garlic olive oil topping, squeeze the roasted garlic from 1 bulb, and mash it nicely. Combine with olive oil, salt, and pepper. This turns into a superb roasted garlic unfold that you may serve with the sheet pan dinner or unfold over toasted sourdough to make fast garlic bread to serve on the facet.
How you can Make Sheet Pan Peri-Peri Tofu and Greens
Press the tofu, in case you haven’t already. Slice it into squares, triangles, or tear into items. Slice all the veggies. Slice the tip of the garlic bulbs to show the cloves. If there are small garlic items from trimming, add these to the veggies, so no have to discard these.
Add all the peri-peri marinade substances to a blender. Add slightly lemon juice, in order for you further tangy taste, particularly if utilizing much less peri-peri sauce. You can even add 2 to three sprigs of cilantro, in case you like. Mix till clean, and put aside.
Marinate the tofu by including a few of the peri-peri marinade to a bowl with the tofu and tossing nicely to coat. Let it marinate for about quarter-hour or longer, in case you like, or proceed on to baking.
Add the remaining marinade to the chopped veggies (pass over the garlic for now), and toss nicely to coat. Reserve about 1 tablespoon or so of the marinade and rinse out the blender with 1 tablespoon of water, and add that to the reserved marinade for basting later.
Grease a sheet pan with slightly little bit of oil. Add the marinated tofu to at least one facet of the sheet pan and the marinated veggies, together with the corn, to the opposite facet. Unfold every part in a single layer. Use a sheet pan giant sufficient for every part, or use 2 sheet pans, if wanted. Place the garlic bubls on one fringe of the sheet pan. Drizzle about 1 teaspoon oil over them, and canopy the garlic with foil or parchment.
Bake at 415° F (215° C) for 30 to 35 minutes. On the 20 minute mark, flip the tofu, if utilizing slices, and brush it with the reserved marinade. Transfer the veggies round, in order that they bake evenly, as the perimeters might cook dinner quicker and begin to brown.
Proceed baking for an additional 10 to fifteen minutes, or till the potatoes are cooked to desire and the tofu has a slight crisp on the perimeters. The tofu is not going to change into very crisp due to the marinade, but it surely ought to develop a slight crisp across the edges and a pleasant thick layer of the marinade on high.Â
In the meantime, add the yogurt, lemon juice, cilantro, salt, and pepper to a bowl, and blend nicely. Style and regulate the salt.
When the sheet pan is completed, take away it from the oven. Verify the garlic bulbs. If they don’t seem to be totally cooked, return them to the oven for about 5 extra minutes till the cloves are comfortable sufficient to squeeze out of the bulb. Let the garlic cool till it’s cool sufficient to deal with, then squeeze the roasted garlic out of the bulb into the yogurt dip. Mash it nicely, and blend it into the yogurt dip. In case you have one other garlic bulb, you possibly can add that, as nicely, or see the notes on find out how to use it to make an elective garlicky topping.
To make bowls, serve the tofu and veggies in bowls topped with the yogurt sauce, any remaining marinade or further peri-peri sauce, a squeeze of lemon juice, salt and pepper flakes, and recent herbs. Serve by itself, or over rice.
You can even unfold the yogurt sauce onto a plate, then high with the tofu and veggies, then add the toppings.
You can even make wraps utilizing the yogurt dip and the roasted veggies. Add crunchy greens, sprouts, or hemp seeds, in case you like.
How you can Serve Sheet Pan Peri-Peri Tofu and Veggies
To make bowls, serve the tofu and veggies in bowls topped with the yogurt sauce, any remaining marinade or further peri-peri sauce, a squeeze of lemon juice, salt and pepper flakes, and recent herbs. Serve by itself, or over rice. You can even unfold the yogurt sauce onto a plate, then high with the tofu and veggies, then add the toppings.
You can even make wraps utilizing the yogurt dip and the roasted veggies. Add crunchy greens, sprouts, or hemp seeds, in case you like.
Incessantly Requested Questions
Sheet pan peri-peri tofu and greens is gluten-free and nut-free, so long as you utilize a nut-free non-dairy yogurt. Make it soy-free through the use of soy-free non-dairy yogurt and substituting the tofu with chickpea flour tofu, pumpkin seed tofu, a soy-free vegan rooster substitute, or beans, comparable to butter beans or chickpeas.
To retailer, the veggies and tofu will preserve within the fridge for as much as 3 days in a closed container. Reheat within the oven or microwave. You can even make the peri-peri marinade forward and stored within the fridge for as much as 4 days. The yogurt dip may also be made forward and stored within the fridge for as much as 3 days.
