Everything goes on one pan and comes out delicious and ready for its Instagram moment.
Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- ½ jalapeño, minced
- ½ package firm tofu, pressed and blotted dry, sliced into ½-inch planks (about 6 to 8)
- 2 lemons, 1 sliced in half length- wise, then sliced paper-thin; reserve other for dressing
- 1 pound mushrooms (exotics like oysters or assorted)
- 1 onion, sliced into half-moons
- ½ pint grape or cherry tomatoes
- Few sprigs of fresh woodsy herbs, such as rosemary, thyme or sage
- Salt and fresh ground pepper
- 3 cups arugula, spinach leaves or other fresh salad greens
About this recipe
Serves 4 How do you get big flavor with no fuss? Chili, lemon, and a little sheet pan magic. Roasting intensifies flavors, caramelizing the mushrooms and tomatoes for extra umami, and gives tofu (yes, tofu) some chew and oomph.
Instructions
Preheat oven to 400 degrees. Line rimmed sheet pan with parchment or a Silpat. In a small bowl, whisk together olive oil with minced garlic and jalapeño. Place tofu planks on the baking sheet. Cover tofu with thinly sliced lemon and brush or drizzle with 2 tablespoons of the olive oil mixture. Wipe mushrooms clean or rinse and pat dry. Slice or tear into bite-sized pieces. Scatter mushrooms, sliced onions, tomatoes and optional herbs on the sheet pan. Drizzle or baste remaining olive oil over everything and sprinkle with sea salt. Roast for 20 minutes, giving everything a flip or a stir halfway through. Remove from oven and allow to cool slightly. Mushrooms will have cooked down and reduced.
Arrange greens on separate plates or a serving platter. Mound the mushroom, tomato and tofu mixture on top. Squeeze the remaining lemon over all and drizzle with additional olive oil, if desired.
