Buffalo Cauliflower Tofu Sheet Pan Dinner

Sheet pan dinners are becoming all the rage. Simple yet hearty, they are a great solution for busy cooks who still want to eat well and provide for others.

Just cook the rice while the veggies roast, and a healthful dinner's ready in a snap.

1/4 cup coconut aminos (I used Bragg’s but could also use Trader Joe’s)

1/4 cup favorite Buffalo sauce

3 Tbsp butter, just melted in a microwave

1 small cauliflower, cut into flowerets, about 6 cups

1 large sweet potato, peeled and diced 1/2-inch, about 2 cups

1 large sweet yellow onion, peeled and sliced

1 tub extra firm tofu, drained well, diced 1/2-inch

1 Tbsp fresh sage leaves, minced

1Tbsp fresh thyme leaves, minced

Preheat oven to 425F (or 400F convection). Whisk together the aminos, Buffalo sauce and butter in a large bowl. Tip in the cauliflower, sweet potato, and onion. Toss gently to mix well. Fold in the tofu, sage and thyme and mix gently to coat everything.

Tip mixture into a large rimmed baking sheet pan.

Roast for about 30-45 minutes, stirring once or twice, until cauliflower begins to brown and sweet potato is just cooked through.

Serve over favorite grain pilaf. Serves 4-6.

Cook’s Note: You may be able to speed this up a bit if you divide into two sheet pans as this is a lot for one pan - giving the ingredients a bit more air helps brown faster.

I find Bragg’s coconut aminos a bit sweeter than Trader Joe’s, and that’s OK here where you want some sweetness not only to counterpoint the Buffalo sauce, but also to promote veggie browning. Either should be fine, but soy sauce would probably not be an appropriate substitute here.

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