Dijon Tofu Potato Tray
Dijon-coated tofu, potatoes, carrots and green beans roasted until tender. Allow about 65 minutes, cutting the potatoes small enough to cook through with the carrots.
- one-pan
- plant-based
- potatoes
- sheet-pan
- tofu
- vegan
- Vegetarian
- weeknight
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Check ingredients to include themPackage used · most used first
green beans · 12 Ounce
Kroger® Green Beans
100%
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extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
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lemon · 1 Count
Fresh Large Lemon - Each
100%
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carrots · 12 Ounce
Carrots
75%
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red potatoes · 1.5 Pound
Red Potatoes
75%
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Dijon mustard · 3 Tablespoon
Kroger® Dijon Mustard
14%
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olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
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maple syrup · 1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
Sale
4%
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black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
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garlic powder · 1 Teaspoon
Kroger® Garlic Powder Shaker
2%
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kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
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Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- red potatoes-1 1/2 lb
- extra-firm tofu-14 oz
- green beans-12 oz
- carrots-12 oz
- large lemon-1 large
- Dijon mustard-3 tablespoons
- olive oil-3 tablespoons
- maple syrup-1 tablespoon
- kosher salt-1 1/4 teaspoons
- garlic powder-1 teaspoon
- black pepper-1/2 teaspoon
Preheat to 425°F with racks in upper and lower thirds. Use 18-by-13-inch rimmed pans. Pat tofu dry and cut into 1-inch cubes. Cut potatoes about ¾ inch thick and carrots ½ inch thick; trim beans and zest/juice lemon.
Keep fingers tucked and the knife blade angled away while cutting the tofu and vegetables.
Stir Dijon, oil, maple syrup, lemon zest, garlic powder, salt and pepper with 2 tablespoons juice per lemon on a cool pan until smooth. Divide coating among the pans and reserve excess juice.
Divide tofu, potatoes and carrots among pans and toss until evenly coated. Spread in uncrowded single layers, potato cut sides down.
Roast for 25 minutes, turning pieces and swapping rack positions halfway.
Use oven mitts when removing or turning the hot sheet pan.
Add beans and toss through the coating. Spread in single layers and roast 12–15 minutes more, swapping pans if browning is uneven.
Use oven mitts and keep hands clear of the hot pan edges when adding the green beans.
Check potatoes and carrots are tender, beans tender-crisp and tofu lightly crisp. Rest 2 minutes, finish with remaining lemon juice and serve.
Let the sheet pan sit for 2 minutes before serving to reduce burn risk.
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