Lemony Dijon Shallot Veggies with Tofu
Meals

Lemony Dijon Shallot Veggies with Tofu

Roasted tofu, potatoes, and broccoli with a punchy lemon-Dijon shallot vinaigrette.

Ingredients

Vegetables and Tofu

  • 2 (15 oz) blocks tofu
  • 8 oz fingerling or small potatoes
  • 4 heads broccoli, cut into small pieces
  • 1 lemon, sliced

Lemony Dijon Vinaigrette

  • 1¼ cups olive oil
  • ½ cup lemon juice
  • 2½ tbsp Dijon mustard
  • 2 large shallots, minced
  • 4 tbsp fresh rosemary, chopped
  • 1½ tsp agave
  • 2 tsp salt
  • 1 tsp black pepper

Instructions

1

Prepare

Preheat oven to 400°F. Cut broccoli into 1-inch pieces, halve the potatoes, and cut tofu into about 1 × ½ × ½ inch pieces.

2

Make the vinaigrette

Whisk lemon juice, Dijon, agave, salt, shallots, and rosemary together. Slowly drizzle in olive oil while whisking until fully incorporated. Season with black pepper.

3

Coat tofu

Toss tofu with about one-third of the vinaigrette. Line a sheet pan with foil and parchment and arrange tofu pieces about an inch apart.

4

Coat vegetables

Toss potatoes with about one-third of the vinaigrette and place them on one pan. Toss broccoli with vinaigrette and place it on another pan. Add lemon slices to the pans for extra flavor.

5

Roast

Place potato and tofu pans on the top rack and broccoli on the bottom rack. Roast 20–25 minutes.

6

Flip and finish

Pull the pans out, flip the contents one pan at a time, and roast about 20 minutes more, until tofu is firm, potatoes are soft, and broccoli is slightly charred.

7

Serve

Drizzle with remaining vinaigrette, extra lemon juice, and salt as needed.

Notes

  • Give the broccoli more time if needed; it is the hero of this recipe.
  • Line pans with foil and parchment for easier cleanup.