Sheet Pan Ratatouille with Crispy Baked Tofu

 Here’s a simple and delicious recipe for Sheet Pan Ratatouille with Crispy Baked Tofu — a wholesome, flavorful, and easy-to-make meal all on one sheet pan!

Ingredients:

For the Ratatouille:

1 medium eggplant, diced

2 medium zucchinis, sliced into half-moons

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 medium red onion, diced

2 medium tomatoes, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

1 tablespoon balsamic vinegar (optional)

For the Crispy Baked Tofu:

1 block (14 oz) firm or extra-firm tofu

1 tablespoon olive oil

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon cornstarch (for extra crispiness)

Salt and pepper, to taste

Instructions:

1. Prepare the tofu:

Press the tofu to remove excess water. Wrap the tofu in a clean kitchen towel or paper towels, place it on a plate, and put a heavy object on top (like a pan) to press it for about 15-20 minutes.

Once pressed, cut the tofu into 1-inch cubes.

Preheat your oven to 400°F (200°C).

2. Make the tofu marinade:

In a bowl, combine the olive oil, soy sauce, garlic powder, onion powder, cornstarch, salt, and pepper.

Toss the tofu cubes in the marinade, ensuring they are evenly coated.

3. Bake the tofu:

Place the tofu cubes on a parchment-lined baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.

4. Prepare the ratatouille:

While the tofu bakes, prepare the ratatouille. In a large bowl, combine the diced eggplant, zucchini, bell peppers, onion, tomatoes, and garlic. Drizzle with olive oil and sprinkle with oregano, thyme, salt, and pepper. Toss to coat evenly.

5. Roast the ratatouille:

Spread the vegetable mixture on another parchment-lined baking sheet in an even layer. Roast in the oven (on a separate rack if needed) for 25-30 minutes, stirring once or twice, until the vegetables are tender and slightly caramelized.

6. Combine and serve:

Once both the tofu and ratatouille are roasted, remove them from the oven.

If using, drizzle the roasted ratatouille with balsamic vinegar for an extra layer of flavor.

Serve the crispy tofu alongside the roasted ratatouille for a satisfying and healthy meal.

This Sheet Pan Ratatouille with Crispy Baked Tofu is a delicious, hearty dish full of fresh vegetables and protein-packed tofu, perfect for a simple weeknight dinner or meal prep. Enjoy!