Pesto Tofu Potato Green Beans
Roasted tofu and baby potatoes with green beans, mushrooms and bell pepper, finished with vegan pesto and lemon. Two large trays give the ingredients space to roast.
- dinner
- green beans
- one-pan
- plant-based
- potatoes
- sheet-pan
- tofu
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
cremini mushrooms, halved · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
fresh green beans, trimmed · 12 Ounce
Kroger® Green Beans
100%
Details
extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
red bell pepper, sliced · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
baby gold potatoes, halved · 1.5 Pound
Private Selection® Petite Spudlings Gourmet Gold Potatoes
75%
Details
vegan basil pesto · 0.33 Cup
Barilla Vegan Pesto Pasta Sauce and Spread
44%
Details
fresh lemon juice · 1 Tablespoon
Fresh Large Lemon - Each
33%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
garlic powder · 1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Details
kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- baby gold potatoes-1 1/2 lb
- extra-firm tofu-14 oz
- fresh green beans-12 oz
- cremini mushrooms-8 oz
- red bell pepper-1 large
- vegan basil pesto-1/3 cup
- olive oil-2 tablespoons
- fresh lemon juice-1 tablespoon
- garlic powder-1 teaspoon
- kosher salt-1 teaspoon
- black pepper-1/2 teaspoon
Heat the oven to 425°F and prepare two 18-by-13-inch trays with parchment rated for that heat. Use upper and lower racks. Dry tofu and cut into 1-inch cubes; cut potatoes no thicker than 3/4 inch, trim beans, halve mushrooms and slice pepper.
Keep fingers curled away from the chef’s knife while cutting tofu and vegetables.
Coat tofu and potatoes with three-quarters of the oil and all garlic powder, salt and pepper. Spread on the first tray with potatoes cut-side down.
Roast for 22 minutes until potatoes begin to soften and tofu is lightly golden. Turn pieces halfway.
Coat green beans, mushrooms and pepper with remaining oil and spread on the second tray. Roast alongside tofu and potatoes.
Keep the hot sheet pan flat and steady while tossing to prevent spills and burns.
Finish roasting until potatoes are fully fork-tender and other vegetables tender with browned edges, about 15–18 minutes more. Stir and swap racks halfway; remove either pan sooner when ready.
Toss both trays with all pesto and lemon juice, then rest for 3 minutes and serve. Share the entire batch evenly; pesto softens the roasted tofu coating.
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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