Sheet pan dinners are unfussy and virtually mess-free, with no pots and pans to deal with after a long day. The trick to cooking an entire meal on a baking sheet is choosing the right vegetable and protein combination for even cooking. All that’s left to do? Sit back, relax and dig right in. This 30-minute healthy dinner, that’s vegan-friendly and jam-packed with flavour, will have you doing just that. We even paired it with a tangy cucumber salad that can be whipped up while the tofu, broccoli and carrots get all crispy in the oven. Dinner is served.
Tip: Harissa, a spicy chili condiment, is widely used in North African and Middle Eastern cuisine. Made of crushed chilies, garlic, cumin, coriander,
Position racks in top and bottom thirds of oven. Preheat to 425°F.
Lay tea towel or double layered paper towel on work surface. Layer with tofu; top with another tea towel or double layered paper towel. Press with a baking sheet to absorb liquid.
Whisk together 4 Tbsp of the olive oil, harissa, vinegar, and all but the pinch of salt, in a casserole dish.
Add broccoli and red onion to another baking sheet. Brush with remaining 2 Tbsp oil, turning to coat and sprinkle with remaining pinch of salt. Roast tofu and vegetables, switching racks after 15 minutes; flip tofu and vegetables and roast until vegetables are tender crisp, about 5 minutes.
Sumac Cucumber Salad: Meanwhile, make the salad. In a medium bowl, sprinkle cucumbers with sumac and salt; stir to combine. Add onion, parsley and squeeze lemon over top. Drizzle with olive oil.
Transfer to serving plate and sprinkle with more sumac and parsley if desired.
To serve, brush broccoli and tofu with reserved harissa mixture and serve with additional prepared harissa. Divide tofu and vegetables among plates and serve with Cucumber Salad.