Vegan Tofu Sheet Pan Dinner with Pesto

1 15-16 oz. package super firm tofu diced in 2 cm cubes (or extra firm tofu pressed well to

remove moisture)

3 medium sweet potatoes peeled

2 bell peppers

6 to 8 oz. mushrooms

¼ medium red onion

Oil for roasting

Sprouts Organic Vegan Basil Pesto or Herb Pistachio Pesto

subheading: Dijon Tofu Sauce:

1 Tbsp. oil

2 tsp. Dijon mustard

1 tsp. nutritional yeast

1 tsp. dried oregano

½ tsp each kosher salt, pepper, onion powder, garlic powder

Juice of ¾ lemon

subheading: Sweet Potato Seasoning:

2 Tbsp. oil

1 tsp. each nutritional yeast, onion powder, garlic powder, chili powder or paprika

½ tsp. each kosher salt and pepper

subheading: Herb Pistachio Pesto:

4 Tbsp. olive oil or substitute 1 whole avocado with pit and skin removed

Juice of 1 ½ lemons

2 to 3 cloves minced garlic

½ tsp. kosher salt

¼ cup pistachios

¼ cup packed basil leaves

⅓ cup packed fresh parsley

Directions at munchmealsbyjanet.com

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