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Description
A complete vegan Thanksgiving dinner made on a single sheet pan for easy preparation and cleanup. Includes stuffing, tofu, roasted potatoes, and green beans.
Ingredients
Scale
- 1 block firm tofu (14 oz), pressed and cubed
- 4 cups cubed bread (for stuffing)
- 1 cup vegetable broth
- 1/2 cup diced onions
- 1/2 cup diced celery
- 2 cups diced potatoes
- 2 cups green beans, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried sage
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp thyme. Spread on one side of the pan.
- Mix bread cubes, onions, celery, vegetable broth, remaining olive oil, sage, and remaining salt and thyme. Place on another section of the pan.
- Toss tofu cubes with 1/2 tsp black pepper and place on the pan.
- Add green beans to remaining space on the pan.
- Bake for 25-30 minutes until potatoes are tender and stuffing is crispy.
- Remove from oven and serve immediately.
Notes
- Press tofu for at least 30 minutes before cooking for better texture
- Use stale bread for better stuffing texture
- Cut all ingredients similar size for even cooking
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg