Dijon Tofu Potato Tray

Ingredients

• 14 Ounce extra-firm tofu - 14 (ounces), Cut into 1-inch cubes.
• 1.5 Pound red potatoes - 1 1/2 (pounds), Halved before roasting.
• 12 Ounce green beans - 12 (ounces), Trimmed before adding partway through roasting.
• 12 Ounce carrots - 12 (ounces), Cut into 1/2-inch diagonal pieces.
• 1 Count lemon - 1 (large), Zest is used in the coating; juice is divided between the coating and finishing.
• 3 Tablespoon Dijon mustard - 3 (tablespoons)
• 3 Tablespoon olive oil - 3 (tablespoons)
• 1 Tablespoon maple syrup - 1 (tablespoon)
• 1 Teaspoon garlic powder - 1 (teaspoon)
• 1.25 Teaspoon kosher salt - 1 1/4 (teaspoons)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Preheat and prep

   1. *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*.

2. Mix the Dijon coating

   2. 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.

3. Coat tofu and vegetables

   3. 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*.

4. Roast and turn

   4. Roast for *25 minutes*, then remove the pan from the oven and *stir gently* to turn the tofu and vegetables.

5. Add green beans and finish roasting

   5. 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*.

6. Finish and serve

   6. 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.