easy tofu veggie tray bake with lemon basil tahini cream sauce (vegan, gluten free, nut free).
super simple, throw-it-all-together type of one pan easy meal.
i love these kind of meals the most. they require little thinking, you can get some things done while everything is baking, and it’s so satisfying.
packed with micronutrients, protein, and fiber. i love pairing two different brightly colored vegetables together to really pack a variety of nutrients into one dish.
broccolini is a good source of calcium to support bone health, as well as fiber for gut health. sweet potatoes are rich in antioxidants to protect our body against free radicals.
the flavors in this are so good- especially with that addicting lemon basil tahini cream. seriously, i could just eat this stuff by the spoonful. not only is it a flavor bomb, the tahini sauce provides you with those healthy fats i love to have with every meal to control blood sugar levels, fight inflammation, and keep you feeling satiated.
this sauce is pretty similar so this lemon basil cashew sauce- another one of my all time favorite sauces. what can i say…i’m truly addicted to healthy creamy sauces.
if you happen to not have basil on hand, i think this would still be really delicious with my classic tahini ‘mac and cheese’ sauce! I honestly eat that sauce on anything, not just mac and cheese dishes!
this recipe is vegan, nut free, gluten free, and grain free. although, i love to serve this with some hearty brown or wild rice!
this meal is now a staple in my kitchen, especially during busy weeks. i hope you guys love this one just as much as i do :)
1 medium sweet potato, peeled and quartered
1 bunch of broccolini, cut into 1” or 2” pieces (include the stems)
2.5 tsp of avocado oil, divided
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
for the lemon basil tahini cream:
1/4 cup of tahini
1/4 cup room temp water
juice of 1 large lemon
1 handful of fresh basil
1 tbsp extra virgin olive oil
1 garlic clove, peeled and crushed
sea salt, to taste
preheat oven to 400°F and line a baking sheet with parchment paper.
press tofu to drain excess liquid for at least 15 minutes. how i do this: slice tofu block into 4 or 5 1" thick rectangles, then wrap in a clean kitchen towel or paper towel place on a cutting board and lay a heavy pan over the tofu to press.
while tofu is pressing, prep the other veggies. try not to cut the sweet potatoes too thick, or they will take longer to cook through.
when tofu is done pressing and oven is preheated, lay the sweet potatoes on one half of the tray and the tofu on the other half. season with all of the seasonings, then drizzle the potatoes with 1 tsp of avocado oil and the tofu with 1 tsp of avocado oil. stir everything to get it coated, but keep the tofu and sweet potatoes divided. ensure the potatoes and tofu are laying flat for the most part, then roast for 25 minutes.
after 25 minutes, remove from oven and stir. stir broccolini into the sweet potatoes with 1/2 tsp avocado oil. roast for another 12-15 minutes, until desired crispness of veggies.
while everything is roasting, add all tahini cream sauce ingredients to a blender and blend until smooth.
serve veggies and tofu with cream sauce, as well as brown rice or quinoa (if desired). option to garnish with fresno chili peppers for a bit of heat.