Sheet-Pan Sesame Tofu and Red Onions
Published Sept. 14, 2022
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14- to 16-ounce) block extra-firm tofu, drained
- 2medium red or yellow onions, or a mix, each cut through the root into 8 wedges
- 3tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 2tablespoons white sesame seeds (toasted or untoasted)
- 1teaspoon ground turmeric
- 1½cups parsley or cilantro leaves and tender stems, tough stems thinly sliced
- 2tablespoons fresh lemon or lime juice
Nutritional analysis per serving (3 servings)
307 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 15 grams protein; 615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack on the bottom third of the oven and heat the oven to 425 degrees. Cut the tofu in half lengthwise, then cut each half crosswise into 8 pieces, for a total of 16 domino-size pieces. Pat them dry and set aside.
- Step 2
On a parchment-lined sheet pan, toss the onions with 1 tablespoon olive oil and season with salt and pepper. (It’s OK — good even — if the wedges come apart; this will result in crisp edges.)
- Step 3
In a medium bowl, stir together the remaining 2 tablespoons olive oil with the sesame seeds, turmeric, 1 teaspoon salt and ½ teaspoon pepper. Pat the tofu dry once more, then add to the turmeric mixture and toss gently to coat. (Tofu can be refrigerated in the marinade up to 1 day ahead.)
- Step 4
Nestle the tofu among the onions. Reserve the bowl; no need to wash. Roast the tofu and onions on the bottom rack until the onions are soft and browned and the tofu is crisp, 35 to 40 minutes.
- Step 5
Let the tofu cool slightly. Meanwhile, in the reserved bowl, add the parsley and lemon juice and toss, scraping all the turmeric and sesame seeds from the sides of the bowl. Season to taste with salt and pepper, then top the tofu and onions with a pile of the parsley salad. Serve warm or at room temperature.
Private Notes
Comments
This looks lovely and I look forward to trying it. But instead of tofu, maybe paneer, and instead of red onions, white. I will use poppy seeds instead of sesame, and then I will complain about it not being a good recipe. JOKE! I will try it just as is and I look forward to it.
Ok...this recipe, which you can pre-marinade the tofu for and spend all of 5 minutes assembling the rest before tossing it in the oven, has absolutely no business being this good. If you're looking for an easy, healthy, tasty weeknight dinner this is it right here.
Oh! This is soooo good. Saw the recipe today and had all ingredients already. A winner. Will add to my dinner rotation! :)
Easy and delicious! I used all cilantro because it’s what I had and it was great. Not sure I would change anything. One of the easiest tofu recipes I’ve used and I cook with tofu at least once a week.
This was delightful! I highly recommend adding some curry powder, a dash of ginger powder and cardamom. The cardamom complements the other seasonings on the tofu perfectly and makes it absolutely irresistible!
Exceeded my expectations! I marinated the tofu overnight and I highly recommend doing this. The tofu really absorbed the flavor of the turmeric evenly. As others have suggested, I included butternut squash on the sheet pan with the onions and tofu. Used parsley and lemon in the salad and it was such a wonderful compliment to the dish.