Protein Boost | Mediterranean Sheet Pan Vegan Bowls with Tofu
Minty Tahini Sauce
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Yummy yummy yummy, you got love in your tummy—with an entirely plant-based spread. Baby potatoes, eggplant and cherry tomatoes roast on a sheet pan while orzo boils, then they all dive onto plates lined with a sunny blend of tahini, lemon and mint.
We will send you:
- 14g Mint
- 450g Baby potatoes
- 2 Garlic cloves
- 140g Cherry tomatoes
- 1 Lemon
- 1 Eggplant
- 15ml Tahini
- 140g Orzo
- 1 Block of tofu (non-GMO)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Mustard • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
37 g
Saturated Fat
5 g
Sodium
350 mg
Total Carb
110 g
Sugars
12 g
Protein
45 g
Fibre
16 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes and eggplant.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 16 to 18 min., until beginning to soften.
Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Mince the garlic.
- Halved the tomatoes.
- Pick the mint leaves off the stems; finely chop the leaves.
- In a medium bowl, combine the tomatoes, ½ the garlic, a drizzle of oil, the remaining spices and S&P.
Make the minty tahini sauce
- In a small bowl, combine the tahini, lemon juice, ⅓ the mint, 1 tbsp oil (double for 4 portions) and S&P.
Finish the sheet pan
- When the sheet pan is beginning to soften, add the tomatoes and remaining garlic.
- Roast, stirring halfway, 5 to 7 min., until tender.
Plate your dish
- Divide the minty tahini sauce between your plates and spread out in a circular motion.
- Top with the orzo and sheet pan.
- Garnish with the lemon wedges and remaining mint. Bon appétit!
