Sheet-Pan Tofu, Broccolini & Tomatoes

Sheet-Pan Tofu, Broccolini & Tomatoes

Based on Yasmin Fahr's recipe in NYT Cooking.

Ingredients

Makes

  • 2 bunches broccolini (broccoli)
  • 350g grape tomatoes
  • 1 small red onion
  • 1 lemon
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon red-pepper flakes
  • 400g extra firm tofu
  • Salt and pepper for seasoning
  • Cooked orzo or farro

Prep

  1. Cook the orzo or farro
  2. Trim the ends off 2 bunches of broccolini and split any thick stalks lengthwise. If using broccoli, cut into bite-sized pieces
  3. Halve 1 pint grape/cherry tomates
  4. Peel and cut 1 red onion into 5cm wedges
  5. Cut 1 lemon in half. Slice one half into thin rounds and leave the other intact
  6. Cut 1 14oz block of extra firm tofu into 5cm thick slices

Cooking

  1. Heat the oven to 400 degrees with a rack set in the lower third.
  2. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the 3 Tbsp olive oil and toss.
  3. Add 1 tsp ground cumin and ½ tsp red-pepper flakes, season with salt and pepper, and toss again until evenly coated.
  4. Nestle the tofu slices into the vegetables. (It’s OK if they break apart a little.)
  5. Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
  6. Serve over orzo or farro. Drizzle with olive oil and and squeeze the remaining lemon half over the vegetables.