55m$12.70Dijon Tofu Potato Tray
Hearty sheet-pan tofu, red potatoes, green beans, and carrots roast together with a bright lemon-Dijon coating. This plant-based dinner is simple, filling, and weeknight-friendly.
- Energy
- 410 calories per serving
- Protein
- 16.5 g per serving
- Carbs
- 50.7 g per serving
- Fat
- 16.5 g per serving
- Sodium
- 997 mg per serving
Shopping options
maple syrup
1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
4%
olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
red potatoes
1.5 Pound
Private Selection® Petite Red Gourmet Potatoes
100%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
green beans
12 Ounce
Kroger® Green Beans
100%
kosher salt
1.25 Teaspoon
Kroger® Coarse Kosher Salt
1%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
extra-firm tofu
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Dijon mustard
3 Tablespoon
Kroger® Dijon Mustard
13%
carrots
12 Ounce
Carrots
100%
lemon
1 Count
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- red potatoes-1.5 lb
- extra-firm tofu-14 oz
- green beans-12 oz
- carrots-12 oz
- large lemon-1 large
- Dijon mustard-3 tbsp
- olive oil-3 tbsp
- maple syrup-1 tbsp
- kosher salt-1.25 tsp
- garlic powder-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F; drain and pat the tofu dry, cut it into 1-inch cubes, halve the potatoes, cut the carrots into 1/2-inch diagonal pieces, trim the green beans, and zest and juice the lemon.
Keep fingers tucked and the knife blade angled away while cutting the tofu and vegetables.
On the rimmed sheet pan, combine Dijon mustard, olive oil, maple syrup, lemon zest, 2 tablespoons lemon juice, garlic powder, salt, and black pepper; stir directly on the pan until smooth.
Add the tofu, potatoes, and carrots to the sheet pan; toss until evenly coated, then spread everything into a single layer with the potatoes cut-side down.
Roast for 25 minutes, then remove the pan from the oven and stir gently to turn the tofu and vegetables.
Use oven mitts when removing or turning the hot sheet pan.
Add the green beans to the same sheet pan; toss them through the pan coating, spread everything back into a single layer, and roast for 12 to 15 minutes.
Use oven mitts and keep hands clear of the hot pan edges when adding the green beans.
The tray is done when the potatoes are fork-tender, the carrots are browned at the edges, and the tofu is lightly crisp; squeeze over any remaining lemon juice before serving.
Let the sheet pan sit for 2 minutes before serving to reduce burn risk.
How did it turn out?
Rating and review tools are unavailable right now.