Sheet-Pan Tofu with Asparagus (lemon-garlic + cumin)

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 5 cups asparagus, cut into bite-size pieces
• 2 tbsp olive oil
• 1 tsp cumin
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 garlic clove, grated
• 2 tbsp olive oil

Instructions

1. Preheat oven to 425°F and line a large rimmed sheet pan.
2. Toss the asparagus with 1 tbsp olive oil, half the salt, pepper, and cumin. Spread in a single layer.
3. Toss the tofu with remaining oil and salt, add to the pan, and roast until browned and the vegetables are tender, about 20–30 minutes total.
4. While the pan cooks, whisk/blend the lemon-garlic sauce ingredients until smooth and balanced.
5. Serve the sheet-pan tofu and asparagus with the lemon-garlic sauce spooned over or alongside. Do not roast cold finishing sauces such as avocado or yogurt.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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