Lunch recipe · from the recipe book
Lemon Pepper Tofu Sheet Pan with Roots
Crisp-edged lemon pepper tofu roasts alongside caramelized carrots, parsnip-sweet butternut and red potatoes, finished with edamame and a bright tahini-lemon drizzle.

- Sheet pan
- 1 hr · 25 min hands-on
- Serves 4
- Vegan
- Gluten-free
- 46–60 g carbs
- Protein 20 g+
- Fiber 6 g+
- Sodium 600 mg or less
Ingredients
- 1¾ lb800 gFirm tofupressed and cut into 1-inch cubes
- 2½ small450 gRed potatoescut into 1-inch chunks
- 4 medium250 gCarrotscut into 1-inch pieces
- 2¼ cups cubed300 gButternut squash, peeledcut into 1-inch cubes
- 1 medium110 gRed onioncut into wedges
- 1¼ cups150 gShelled edamame, frozenthawed
- 2 tbsp16 gCornstarch
- 3 tbsp40 gOlive oil
- ¼ cup60 gLemon juice
- 1 tbsp6 gLemon zest
- 1¾ tsp4 gBlack peppercoarsely ground
- 1¼ tsp4 gGarlic powder
- ¾ tsp5 gSalt
- 3 tbsp45 gTahini
- 2 tbsp30 gWater
- ¼ cup chopped15 gFresh parsleychopped
Steps
- Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
- Press the tofu for 10 minutes while you cut the potatoes, carrots, butternut and red onion.
- On the first pan, toss the potatoes, carrots, butternut and red onion with half the olive oil, half the black pepper and half the salt. Roast 15 minutes.
- Meanwhile, in a bowl toss the tofu cubes with the remaining olive oil, then the cornstarch, garlic powder, lemon zest, the remaining black pepper and the remaining salt until coated.
- Spread the tofu on the second pan and roast both pans 25 minutes, turning the tofu and stirring the vegetables halfway, until the tofu is golden and the vegetables are tender and browned.
- Scatter the edamame over the vegetables for the last 5 minutes of roasting to heat through.
- Whisk the tahini, half the lemon juice and the water into a smooth drizzle.
- Toss the hot tofu with the remaining lemon juice, combine with the vegetables and edamame, drizzle with the tahini sauce and top with the parsley.
Contains: Soy, Sesame.
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Saved in the Every Helping recipe book on October 24, 2026.
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