55m$18.61Pesto Tofu Potato Green Beans
Crispy tofu, baby gold potatoes, green beans, mushrooms, and red bell pepper roast together on one sheet pan, then get tossed with vegan basil pesto. A simple plant-based lunch or dinner with minimal cleanup.
- Energy
- 426 calories per serving
- Protein
- 18 g per serving
- Carbs
- 45.7 g per serving
- Fat
- 21 g per serving
- Sodium
- 774 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
cremini mushrooms, halved
8 Ounce
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
33%
fresh lemon juice
1 Tablespoon
Private Selection® Fresh Meyer Lemons Bag
13%
baby gold potatoes, halved
1.5 Pound
Private Selection® Petite Spudlings Gourmet Gold Potatoes
75%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
vegan basil pesto
0.33 Cup
Barilla Vegan Pesto Pasta Sauce and Spread
44%
fresh green beans, trimmed
12 Ounce
Kroger® Green Beans
100%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
red bell pepper, sliced
1 Count
Organic Fresh Red Bell Pepper
100%
extra-firm tofu
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- baby gold potatoes-1.5 lb
- extra-firm tofu-14 oz
- fresh green beans-12 oz
- cremini mushrooms-8 oz
- red bell pepper-1 large
- vegan basil pesto-0.33 cups
- olive oil-2 tbsp
- fresh lemon juice-1 tbsp
- garlic powder-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Heat oven to 425°F; pat the tofu very dry, cut it into 1-inch cubes, and finish halving, trimming, and slicing the vegetables as needed.
Keep fingers curled away from the chef’s knife while cutting tofu and vegetables.
On the rimmed sheet pan, combine the tofu and potatoes with 1 1/2 tbsp olive oil, garlic powder, salt, and black pepper; spread into a single layer with potatoes cut-side down.
Roast for 22 minutes, until the potatoes are starting to soften and the tofu is lightly golden at the edges.
Add the green beans, mushrooms, and red bell pepper directly to the sheet pan; drizzle with the remaining 1/2 tbsp olive oil, toss carefully, and spread everything out again.
Keep the hot sheet pan flat and steady while tossing to prevent spills and burns.
Roast for 15 to 18 minutes, until the potatoes are fork-tender, the tofu is crisped, and the vegetables are browned in spots.
Remove the hot sheet pan from the oven; add the vegan basil pesto and lemon juice, then toss on the sheet pan until everything is glossy and coated.
Use oven mitts when removing and handling the hot sheet pan.
Let the pesto-coated vegetables cool for a few minutes before serving because they hold heat.
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