Dijon Rosemary & Shallot Sheet Pan Dinner🥔🥦
2 tbsp Fresh 🍋 juice
2 tsp Grainy Dijon Mustard
1 tsp Agave Syrup
2 Shallots, diced
1 tbsp Rosemary, chopped
1/3 cup Olive Oil
1 block Extra Firm Tofu, pressed & cubed
1 pound baby fingerling potatoes
1 head 🥦, chopped
3 🍋, sliced
1: Preheat oven to 400F
2: Make Vinaigrette, in medium sized bowl, whisk together lemon juice, Dijon mustard, agave. Now add shallots, olive oil & rosemary & stir until combined.
3: In large bowl add chopped tofu and pour 1/3 of vinaigrette over the tofu & coat. Now spread tofu on pan.
4: Add potatoes to bowl, toss them with 1/3 of vinaigrette, than put on tray. Now with the broccoli do the same thing.
5: Place the slices of lemon in a few places on the pan.
6: Put in oven for 25 minutes, flipping tofu halfway.
7: Put back in for another 20 mins.
8: Take out of oven & top with vegan parm & sesame seeds.
9: Enjoy 😍
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