This very simple meal requires just a brief intermission to flip the tofu halfway through. After that you’ll return the tofu to the oven and add a second baking sheet with the veggies. The rest is a piece of (plant-based) cake! Once the tofu, onions, and green beans are done baking, pile them high on a bed of rice (or your favorite whole grain), drizzle more sauce on top, and garnish with more flavors and textures for a restaurant-worthy sheet pan meal!
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2small garlic cloves (minced)
2tspchili paste or Sriracha
2tbspwater
Tofu
8ozorganic tofu (firm or extra firm, drained and pressed, see Chef’s Notes)
Vegetables
2cupsgreen beans (fresh or frozen, cut into 1” pieces)
1cupred onion (sliced into 1” chunks)
2cupsorganic rice (cooked; brown, red, or black)
Garnish
2tbspgreen onion (sliced)
2tbspcilantro (optional) minced
2tbspsesame seeds
Directions
1
Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2
Make your sauce: Add the almond butter, coconut aminos, lime juice, maple syrup, garlic cloves, chili paste, and water to a small blender or food processor. Blend until smooth. Alternatively, you could mince the garlic finely and add all ingredients to a small bowl and whisk until combined. Set aside.
3
Cut the tofu in half lengthwise, then cut into thirds through the center so you have 6 rectangles. Then cut diagonally so you have 12 triangles. Place them on the baking sheet, evenly spaced. With a pastry brush, lightly brush the top side of the tofu with the almond sauce. You should only need 2–3 tablespoons of the sauce for this light brushing. Bake for 15 minutes.
4
Meanwhile, prepare your green beans. Add the green beans and 3–4 tablespoons of the almond sauce to a medium bowl and stir until they’re coated. Sprinkle with 2 pinches of salt and pepper, if desired.
5
Spread the green beans and onions out evenly on the second baking sheet.
6
Once the tofu has baked for 15 minutes, remove it from the oven and carefully flip each piece with a spatula. Again, with a pastry brush, brush the top of the tofu with 2–3 tablespoons of the almond sauce.
7
Bake the tofu as well as the green beans and onions for another 15 minutes.
8
Divide the rice between two plates or bowls and top it with tofu and veggies. Drizzle the remaining sauce on top of each bowl.
9
Add green onion, cilantro, if desired, and sprinkle with sesame seeds before serving.
Chef's Notes
Substitutions Substitute peanut butter or cashew butter for almond butter.
Substitute organic tempeh for tofu.
Instead of green beans, try broccoli, cauliflower, or okra.
Substitute yellow or white onion for red onion.
Nut-free Substitute sunflower butter for almond butter.
Whole Food Sweetener Use date paste in place of maple syrup.
Press your tofu If you want the tofu to be firm and crispy when you pan fry or bake it then you’ll want to press the water out of it at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for about an hour if possible.
Prep Ahead Prepare the almond sauce ahead of time and store in an airtight container in the refrigerator for up to 7 days before making this meal.
Press the tofu ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this meal.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2small garlic cloves (minced)
2tspchili paste or Sriracha
2tbspwater
Tofu
8ozorganic tofu (firm or extra firm, drained and pressed, see Chef’s Notes)
Vegetables
2cupsgreen beans (fresh or frozen, cut into 1” pieces)
1cupred onion (sliced into 1” chunks)
2cupsorganic rice (cooked; brown, red, or black)
Garnish
2tbspgreen onion (sliced)
2tbspcilantro (optional) minced
2tbspsesame seeds
Directions
1
Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2
Make your sauce: Add the almond butter, coconut aminos, lime juice, maple syrup, garlic cloves, chili paste, and water to a small blender or food processor. Blend until smooth. Alternatively, you could mince the garlic finely and add all ingredients to a small bowl and whisk until combined. Set aside.
3
Cut the tofu in half lengthwise, then cut into thirds through the center so you have 6 rectangles. Then cut diagonally so you have 12 triangles. Place them on the baking sheet, evenly spaced. With a pastry brush, lightly brush the top side of the tofu with the almond sauce. You should only need 2–3 tablespoons of the sauce for this light brushing. Bake for 15 minutes.
4
Meanwhile, prepare your green beans. Add the green beans and 3–4 tablespoons of the almond sauce to a medium bowl and stir until they’re coated. Sprinkle with 2 pinches of salt and pepper, if desired.
5
Spread the green beans and onions out evenly on the second baking sheet.
6
Once the tofu has baked for 15 minutes, remove it from the oven and carefully flip each piece with a spatula. Again, with a pastry brush, brush the top of the tofu with 2–3 tablespoons of the almond sauce.
7
Bake the tofu as well as the green beans and onions for another 15 minutes.
8
Divide the rice between two plates or bowls and top it with tofu and veggies. Drizzle the remaining sauce on top of each bowl.
9
Add green onion, cilantro, if desired, and sprinkle with sesame seeds before serving.
