Name: Spiced Sheet-Pan Tofu Bowls
Total time: 35 min
Ingredients: 5 tablespoons extra-virgin olive oil , divided; 3 tablespoons lemon juice , divided, plus lemon wedges for serving; 1½ teaspoons ground coriander; 1½ teaspoons ground cumin; 1 teaspoon smoked paprika; 1¼ teaspoons plus ⅛ teaspoon table salt , divided; 1 teaspoon honey; ½ teaspoon turmeric; ¼ teaspoon ground cinnamon; 14 ounces extra-firm tofu; 2 tablespoons tahini; 2 tablespoons water; ½ English cucumber , sliced thin; 4 ounces cherry tomatoes , halved

Why This Recipe Works

A fragrant spiced marinade transforms crispy-chewy roasted tofu into a full-flavored centerpiece for bowls. We thinly slice extra-firm tofu and then toss it with the marinade, which includes lemon juice for brightness and oil that helps the tofu crisp in the oven. As the slices get coated, the tofu naturally breaks apart into pieces of varying sizes, creating lots of surface area for moisture to evaporate as the pieces bake, leaving them crisp on the outside but still tender on the inside. The hands-off cooking method provides plenty of time to put together a quick tahini sauce and a cucumber–cherry tomato salad.

Before You Begin

Prepare your ingredients while the oven heats. Serve with rice or pita.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Combine ¼ cup extra-virgin olive oil, 1 tablespoon lemon juice, 1½ teaspoons ground coriander, 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon table salt, 1 teaspoon honey, ½ teaspoon turmeric, and ¼ teaspoon ground cinnamon in medium bowl.

Pat 14 ounces extra-firm tofu dry then cut crosswise into ⅛-inch-thick slices. Add to oil mixture and toss gently until evenly coated (tofu will break into pieces). Arrange tofu in single layer on rimmed baking sheet and bake until tofu is golden brown and slices near edge of sheet are crisp at edges, 15 to 20 minutes, turning pieces over halfway through.

Meanwhile, whisk 2 tablespoons tahini, 2 tablespoons water, 1 tablespoon lemon juice, and ⅛ teaspoon salt in small bowl until smooth and thickened. Combine ½ thinly sliced English cucumber; 4 ounces halved cherry tomatoes; and remaining 1 tablespoon oil, 1 tablespoon lemon juice, and ¼ teaspoon salt in medium bowl. Serve tofu with salad, tahini sauce, lemon wedges, and rice or pita.