Pesto Tofu Potato Green Beans

Ingredients

• 14 Ounce extra-firm tofu - 14 (oz), Pat very dry and cut into 1-inch cubes.
• 1.5 Pound baby gold potatoes, halved - 1 1/2 (lb), halved
• 12 Ounce fresh green beans, trimmed - 12 (oz), trimmed
• 8 Ounce cremini mushrooms, halved - 8 (oz), halved
• 1 Count red bell pepper, sliced - 1 (large), sliced
• 2 Tablespoon olive oil - 2 (tbsp), Divided: 1 1/2 tablespoons for tofu and potatoes, 1/2 tablespoon for remaining vegetables.
• 1 Teaspoon garlic powder - 1 (tsp)
• 1 Teaspoon kosher salt - 1 (tsp)
• 0.5 Teaspoon black pepper - 1/2 (tsp)
• 0.33 Cup vegan basil pesto - 1/3 (cup)
• 1 Tablespoon fresh lemon juice - 1 (tbsp)

Instructions

1. Preheat and prep

   1. *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.

2. Season tofu and potatoes

   2. 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.

3. First roast

   3. Roast for *22 minutes*, until the potatoes are starting to soften and the tofu is *lightly golden at the edges*.

4. Add remaining vegetables

   4. 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*.

5. Finish roasting

   5. Roast for *15 to 18 minutes*, until the potatoes are *fork-tender*, the tofu is crisped, and the vegetables are browned in spots.

6. Toss with pesto

   6. 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.