Everybody needs a sheet-pan dinner or two in their repertoire!  Sheet-pan dinners can be made with little fuss and light clean up.  As long as you have the oven on – you might as well roast multiple things!

This meal was concocted to feed three hungry adults with great big appetites, and it definitely satisfied. I also roast veggies and tofu this was as a meal prep strategy.  Put this together on the weekend, and you’ll be well on on your way to having delicious lunches for the week ahead.

Don’t be daunted by the multiple steps. This dish can actually come together quite nicely in an hour, including baking time, especially if you marinate the tofu ahead of time. Marinate the tofu in the morning, or the night before, and the rest of the execution is a snap.

INGREDIENTS

Lemon or lime wedges to serve

METHOD

First, marinate the tofu

• Rinse the tofu and slice into 1/4 inch thick slabs.
• Press between clean towels to absorb as much moisture as possible.
• Whisk together the all the ingredients for the marinade.
• Coat the tofu with the marinade and set aside to marinate for at least 40 minutes (turning once) up to 48 hours. The longer the better.

Second, wash and chop the veggies

• Clean the rest of the bulb of garlic (minus the cloves that you used for the tofu marinade).  I find that the easiest way to do this is to cut off the butt, then smash each clove under the flat blade of your knife (hitting it with the heel of your hand).  Then remove the papery skin.
• Place the cloves in a large mixing bowl along with a couple tablespoons of olive oil, a big pinch of salt, and the rest of the thyme.
• Wash and chop the vegetables, keeping it simple by leaving them in big pieces.  Use the inside of the broccoli stem!  Just peel off the rough outside, and chop the tender inside flesh into long fat strips.

Third, roast the veggies and the tofu

• Heat the oven to 350 and line two baking sheets with foil.
• Toss the vegetables in the oil, garlic, thyme mixture and spread evenly on the prepared baking sheets, alongside the marinated tofu.
• Bake until vegetables soften, and the edges of the vegetables and tofu start to brown – about 35 minutes, flipping the tofu once.

Finally, make the orzo

• While the tofu and veggies roast, prepare the orzo.
• Bring salted water to a boil, add orzo, cook until al dente (about 8-10 minutes), drain, rinse lightly.
• Return to cooking bowl and stir in one cup of chopped parsley, a dash of olive oil, the juice of one lemon, and a little salt and pepper to taste.