Name: Zesty Sheet Pan Miso-Ginger Tofu & Veggies with Edamame Pesto (Family-Style)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 blocks (14 oz each) extra-firm tofu, pressed and cut into 1-inch cubes; 2 tbsp white miso paste; 2 tbsp freshly grated ginger; 2 tbsp tamari (gluten-free soy sauce); 1 tbsp toasted sesame oil; 2 tbsp rice vinegar; 3 tbsp avocado oil, divided; 1 large red bell pepper, cut into 1-inch pieces; 1 medium zucchini, sliced into 1/2-inch rounds; 1 small red onion, sliced into wedges; 2 cups shelled edamame (thawed if frozen); 1 cup fresh basil leaves, packed; 1/2 cup fresh cilantro leaves; 1/4 cup roasted sunflower seeds; 1 clove garlic; Juice of 1 lemon (about 3 tbsp); 1/4 cup olive oil; Kosher salt, to taste; Freshly cracked black pepper, to taste; 2 tbsp sesame seeds (for garnish); 2 green onions, sliced (for garnish)

Zesty Sheet Pan Miso-Ginger Tofu & Veggies with Edamame Pesto (Family-Style)

CookwithNewsletter

This family-style Zesty Sheet Pan Miso-Ginger Tofu & Veggies with Edamame Pesto is the perfect blend of hands-on cooking and vibrant, high-protein flavors. The marinated tofu and veggies get deeply caramelized for irresistible texture, while the herby, dairy-free edamame pesto packs plant-based protein and zingy brightness. Kids can help press tofu, toss veggies, or whiz up the pesto, making it a fun, collaborative kitchen adventure. Inspired by the salt-fat-acid-heat balance, this meal is lively, customizable, and totally satisfying—perfect for sharing after a day of activity together.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together white miso paste, grated ginger, tamari, toasted sesame oil, rice vinegar, and 2 tbsp avocado oil. Add tofu cubes and toss gently to coat. Marinate 10 minutes while prepping vegetables.
Add bell pepper, zucchini, and red onion to the bowl with tofu and gently toss until evenly coated. Spread mixture in a single layer on the prepared sheet pan. Drizzle with remaining 1 tbsp avocado oil.
Roast for 25-30 minutes, flipping halfway through, until tofu is golden and vegetables are tender and caramelized.
While tofu and veggies roast, make the edamame pesto: In a food processor, combine shelled edamame, basil, cilantro, sunflower seeds, garlic, lemon juice, and olive oil. Process until mostly smooth but still textured. Taste and season with salt and pepper. If too thick, add 1-2 tbsp water to loosen.
Taste the roasted tofu and veggies; adjust seasoning with salt or vinegar if needed (honor 'taste and adjust constantly' technique).
Family-style assembly: Transfer roasted tofu and veggies to a big platter. Dollop generously with edamame pesto. Sprinkle with sesame seeds and sliced green onions.
Serve immediately, letting everyone build their own plates, or serve with extra pesto on the side for dipping.