Crispy Sheet Pan Tofu
Purple Carrot's Crispy Sheet Pan Tofu was the final meal in the trial, and was among my favorites. It was relatively easy, and not unlike meals I already make, with a couple nice twists, including the lentil grain mix, dressing, and layering of sauce on the bottom with grains, tofu, and veggies on top. The lentil grain mix also reminded me of the mujadara we like so much at Zadna; I should throw lentils into rice/quinoa more often for the interesting flavor and added protein!
I don't expect to order more from Purple Carrot, partly because each delivery (a) felt like 3 new tasks I had to do before the ingredients went bad, and (2) it felt wasteful with the shipping (from Las Vegas!), packaging (many teeny plastic bottles and bags with ingredients), and lots to tear down and recycle. We're trying Thistle prepared meals at the same time, and I like a lot about it: It's very tasty (especially the salads), it appears at our doorstep, and we just put the bag with freezer packs and plastics in it on the doorstep for the delivery person to take when they leave the next bag. Delicious food with less work and waste. But I did learn new things with Purple Carrot, and am glad that I can check out Purple Carrot Vegan Recipes for new ideas anytime. The ingredients were typical for what I have around anyway, so I can choose what to make when, without the waste or pressure.
1/2 C dry grains (mix of lentils, rice, quinoa)
6 oz green beans
6 oz broccoli florets
16 oz extra firm tofu, pressed & drained
1 tsp coriander
1 T canola oil
pinch salt and pepper
2 T lemon juice
1/4 C hemp seeds
1 T white miso paste
1 tsp sesame seeds
1 T olive oil
3 T water
Cook the grains in instant pot or with 1 1/4 C water on the stove (bring to boil, simmer 25 minutes). Remove from heat and set aside.
Press and drain tofu, cut into bite-sized pieces, and toss with 1 T canola oil, coriander, and a pinch of salt and pepper in a large ziplock. Put on half of silicon-lined cookie sheet. Toss the green beans and broccoli in same ziplock and put on other half of cookie sheet. Bake at 425 for about 20 minutes
Zest a lemon and then squeeze it for juice. In a blender, combine the sauce items and blend until smooth. the sauce in a food processor or blender until smooth.
Toss lemon zest with veggies. Spread the miso dressing on a plate. Top with grains, tofu, veggies, and (optionally) kimchi, and sprinkle with a few sesame seeds.