1 Sheet Pan Tofu and Red Cabbage with Creamy Herb Artichoke Sauce

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It may not feel like it yet, but it’s officially Spring! After months of eating heavier, starchier meals, we get filled with excitement and anticipation for the brighter, more delicate Spring produces ahead. Try the one below:

Tofu, red cabbage, and broccoli get roasted on one sheet pan for a speedy dinner. Pick your grain (prep it ahead), top it with the sheet pan tofu and veggies, and add in the creamy bright artichoke sauce for an easy spring dinner. Toasted nuts add crunch and fresh herbs and lemon brighten everything up!

Ingredients:

  • 2 cups cooked grains (rice, quinoa, farro, pasta)

  • 700g tofu, cut into bite-sized cubes

  • Red cabbage, thinly sliced (about 4 cups)

  • 1 head broccoli, cut into bite-sized pieces (about 4 cups)

  • 2 tsp dried oregano

  • 3⁄4 tsp kosher salt

  • 1⁄2 tsp black pepper

  • 20g toasted almonds, chopped (or nuts of your choice)

  • Fresh herbs

  • Lemon wedges

For the sauce:

  • 1 (14 oz) can artichoke hearts, drained and rinsed (about 1 1/2 heaping cups quartered)

  • 1 cup loosely packed parsley or dill

  • 1⁄4 cup water

  • 1 tbsp olive oil

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tbsp dijon mustard

  • 1⁄2 tsp kosher salt

  • 1-2 cloves garlic (optional)

Directions:

  1. Preheat the oven to 425F. Line a baking sheet with parchment paper. Add the tofu, red cabbage, and broccoli. Sprinkle with oregano, salt, and pepper. Use your hands to toss everything together to coat in the spices.

  2. Spread into an even layer and bake for 20 minutes, or until the broccoli and red cabbage is slightly charred.

  3. In a high-speed blender, add the artichokes, herbs, water, oil, tahini, lemon juice, mustard, salt, and garlic (if using) and blend on low, slowly increasing to high until totally smooth.

  4. Add about 3⁄4 cup of warm grains to your bowl and top with the tofu/veggies, artichoke sauce, nuts, and herbs. Squeeze lemon generously all over. Sprinkle with some salt and pepper.

  5. Serves 4.

Substitutions:

  • Use cubed chicken in place of tofu or just roast the veggies and add some marinated beans to the bowl.

  • Use any veggies you’d like here (equal to about 8 cups). Instead of red cabbage radishes are a nice alternative.

Prep:

  • Toast the almonds

  • Cook 1.5 cups of grains (yous should have at least 2 cups cooked). Cut tofu into bite-sized cubes.

  • Slice red cabbage (about 2 heaping cups)

  • Cut 1 head broccoli into bite-sized pieces (about 2 cups)

  • Make the artichoke sauce

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:

  • Tofu and veggies: up to 4 days in the fridge or freeze for up to 2 months.

  • Artichoke sauce: up to 6 days in the fridge or freeze for up to 2 months.

  • Grains: up to 6 days in the fridge or freeze for up to 2 months.

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