Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy
  • 1 – 12oz package extra-firm sprouted tofupressed, cut into 1-inch pieces, and patted dry
  • 4cups torn cremini mushrooms
  • 10 baby bok choysliced
  • 12 frozen vegan potstickersoptional
  • 2Tbsp low-sodiumgluten-free tamari
  • 1Tbsp avocado oil or olive oil
  • 1Tbsp toasted sesame oil
  • 1Tbsp rice vinegar
  • 1Tbsp maple syrup
  • 2tsp grated fresh ginger
  • 1 garlic clovegrated
Sauce and serving
  • 1/2cup tahini
  • 1/3cup watermore as needed
  • 2Tbsp lime juice
  • 1tsp Srirachamore to taste (optional)
  • 3cups cooked riced cauliflower or cooked grain of choice
  • 1Tbsp toasted sesame seeds
  1. Preheat oven to 400 F. On 1 or 2 large-rimmed baking sheets lined with parchment paper (use 2 baking sheets if ingredients don’t fit in single layer on one), add tofu, mushrooms, bok choy, and potstickers. In small bowl, combine tamari, avocado or olive oil, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic. Drizzle sauce over baking sheet or divide between 2 sheets and toss to coat. Arrange potstickers bottom side down. Bake for 25 to 30 minutes, flipping once halfway through, until vegetables are tender and tofu and potstickers are brown.
  2. In medium bowl, whisk to combine tahini, water, lime juice, and sriracha. If sauce is too thick for your liking, add additional water 1 spoonful at a time. To serve, add riced cauliflower or cooked grain to bowls and top with baked tofu mixture, tahini sauce, and sesame seeds.
Recipe Notes

Per serving (without optional potstickers): 294 calories; 15 g protein; 20 g total fat (3 g sat. fat); 20 g total carbohydrates (8 g sugars, 7 g fiber); 508 mg sodium