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Vibrant and Veganfull (V&V) provides vegan recipes to support health and contributions to sustainability.  V&V also explores ideas and concepts to provide you informed choices for living more sustainably.


With love & hope for a better future for all of us - Jamie

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Sheet Pan Tofu & Veggies with Avocado Green Goddess Sauce

Simple & Easy; that's what you need on a weeknight. Sheet pan dinners are great for those nights when you want something healthy but also want to spend time with your family in the evening instead of spending all your time preparing, cooking & cleaning up dinner. I promise this recipe is limited fuss, limited cleanup and plenty of down-time while your pan roasts. Top it off with a verdant and super flavorful sauce? Poetry (not a novel) for dinner.

Speaking of poetry & not a novel. I've had several (fairly) philosophical posts with delve into dreams, evolution, change, and the human psyche. Notably, these became fairly long. Not all efforts (or posts) need to be so detailed. So, this Sustainability Spotlight, I'm just going to leave you with a quick poem to continue your thoughts on what it means to be and think sustainably because even short and sweet efforts can have an impact:

Think Sustainably

And live morally to be

The change we all need


Ingredients:

  • 2 lbs fingerling (or creamer potatoes) cut into 1-in pieces

  • 1 tbsp avocado oil

  • herbamare (herbed salt - start with 1/2 tsp)

  • black pepper (start with 1/2 tsp)

  • 1 red bell pepper (sliced)

  • 1 orange bell pepper (sliced)

  • 1/2 yellow onion (sliced)

  • 1 package extra firm tofu (drained, pressed & patted dry); cut into 1 inch cubes

  • aleppo pepper (to taste)

  • Avocado Green Goddess Sauce:

  • 1 bunch watercress (trimmed)

  • 1 handful fresh basil

  • 1/3 cup veganise

  • 1 small handful fresh Italian (flat-leaf) parsley

  • 1/4 cup plant-based yogurt (I used Forager - plain)

  • 2 tbsp avocado oil

  • 1 tbsp white balsamic vinegar

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/8 tsp cayanne pepper

  • 1 lemon (juiced)

  • 2 garlic cloves (chopped)

  • 1 ripe avocado

  • 1/4 cup filtered water (to thin - as needed)

Directions:

  1. Pre-heat oven (convection roast setting if you have it) to 375 degrees F

  2. On a silpat lined jelly roll pan, add potatoes, avocado oil, some herbamare & black pepper and then, stir with hands to coat and spread out into an even layer

  3. Roast potatoes for ~20 minutes then remove pan from oven, stir potatoes and add peppers, onion and then nestle tofu on top; season the entire dish with more salt, and pepper and the aleppo pepper.

  4. Roast veggies and potatoes for another ~20 minutes or until potatoes can be easily pierced by a fork. Broil on high for ~5 minutes to further brown the tofu.

  5. While you are doing your second roasting time, add all Avocado Green Goddess Sauce to a personal blender and blitz until completely smooth. Set aside.

  6. Remove sheet pan from oven once tofu is browned from the broil and set aside to cool slightly.

To serve, on a lipped plate spread a generous serving of the dressing then top with scoops of vegetables and tofu.


With love & hope for a better future for all of us - Jamie

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