Description

A bright and nourishing lemon pepper tofu sheet pan meal with crispy baked tofu, roasted green beans with almonds, and herbed brown rice, perfect for easy weeknight dinners or meal prep.

Ingredients

Two 14-ounce (397 g) packages extra-firm tofu, drained

2 tablespoons (10 g) nutritional yeast

4 teaspoons (16 g) lemon pepper seasoning

Sea salt, if needed

Cooking oil spray

1 3/4 cups (414 ml) vegetable broth

1 1/2 cups (310 g) short-grain brown rice, rinsed

2 green onions, diced

1 tablespoon (1 g) diced basil

1 tablespoon (1 g) diced parsley

Sea salt, to taste

1 1/2 pounds (680 g) fresh green beans, trimmed

1/4 cup (30 g) raw slivered almonds

1 tablespoon (15 ml) olive oil

1/4–1/2 teaspoon sea salt

1 tablespoon (15 ml) lemon juice

1/3 cup (75 g) vegan mayo (optional)

2 tablespoons (33 g) dijon mustard (optional)

1 teaspoon lemon juice (optional)

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Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wrap the tofu blocks in a clean towel and gently press to remove excess moisture. Slice into 1/2-inch thick rectangles and cut each into triangles.
Arrange tofu on the baking sheet. Mix nutritional yeast, lemon pepper seasoning, and salt if needed, then sprinkle over tofu. Flip, season the other side, and lightly spray with oil.
Bake tofu on the top rack for 15 minutes.
Meanwhile, cook the rice by combining vegetable broth and rice. Simmer covered until tender and liquid is absorbed, about 30–35 minutes, or cook in a pressure cooker according to manufacturer instructions.
Spread green beans on a separate baking sheet, add almonds, drizzle with olive oil, sprinkle with salt, and toss to coat.
After 15 minutes, flip tofu and return to the oven. Add green beans to the bottom rack and roast everything for another 20 minutes, stirring green beans halfway through.
Whisk together vegan mayo, dijon mustard, and lemon juice if using the optional sauce.
Finish green beans with lemon juice. Stir herbs into cooked rice and season with salt.
Serve tofu, green beans, and rice warm, with sauce if desired.

Notes

Extra-firm tofu works best for crisp texture.

Keep sauce separate until serving for best meal prep results.

Swap almonds for seeds or other nuts as desired.

Ensure lemon pepper seasoning is gluten-free if needed.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 5 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 8 g
Protein: 26 g
Cholesterol: 0 mg