Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy

Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake.

Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

5 people

Print Recipe

Ingredients

• 1 - 12 oz package extra-firm sprouted tofu pressed, cut into 1-inch pieces, and patted dry
• 4 cups torn cremini mushrooms
• 10 baby bok choy sliced
• 12 frozen vegan potstickers optional
• 2 Tbsp low-sodium gluten-free tamari
• 1 Tbsp avocado oil or olive oil
• 1 Tbsp toasted sesame oil
• 1 Tbsp rice vinegar
• 1 Tbsp maple syrup
• 2 tsp grated fresh ginger
• 1 garlic clove grated

Sauce and serving

• 1/2 cup tahini
• 1/3 cup water more as needed
• 2 Tbsp lime juice
• 1 tsp Sriracha more to taste (optional)
• 3 cups cooked riced cauliflower or cooked grain of choice
• 1 Tbsp toasted sesame seeds

Ingredients 1 - 12 oz package extra-firm sprouted tofu pressed, cut into 1-inch pieces, and patted dry 4 cups torn cremini mushrooms 10 baby bok choy sliced 12 frozen vegan potstickers optional 2 Tbsp low-sodium gluten-free tamari 1 Tbsp avocado oil or olive oil 1 Tbsp toasted sesame oil 1 Tbsp rice vinegar 1 Tbsp maple syrup 2 tsp grated fresh ginger 1 garlic clove grated Sauce and serving 1/2 cup tahini 1/3 cup water more as needed 2 Tbsp lime juice 1 tsp Sriracha more to taste (optional) 3 cups cooked riced cauliflower or cooked grain of choice 1 Tbsp toasted sesame seeds

Servings 5 people Print Recipe

Instructions

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