Weeknight dinners can be challenging. You’re tired from a long day, probably hungry and the last thing you want to do is spend a lot of time in the kitchen making dinner.
I have a solution for you: One Pan Dinners!
You can prep these fully ahead of time, or simply do a partial prep ahead of time and assemble at dinner time, throughout the week. By assesmble, I simply mean putting them on a sheet pan and into the oven – nothing is more simple!
I hope that these recipes make your weeknights that much easier! Let me know which ones that you want to try.
Preheat your oven to 425ºF (218ºC). Line a baking sheet with parchment paper.
Spread the gnocchi, edamame, tomatoes and onions on the baking sheet. Drizzle with avocado oil. Sprinkle garlic powder, oregano and basil on top and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well!
Roast for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting.
Preheat oven to 400°F. Line baking sheet with parchment paper.
Meanwhile, line a large plate with paper towels, and place the tofu on top. Cover with more paper towels and place a heavy item on top, pressing down on the tofu. Let rest for at least 10.
Whisk the soy sauce, garlic, maple syrup, and sesame oil together in a large bowl; set aside.
Cut the tofu into cubes and place in a single layer on one side of the prepared baking sheet. Drizzle with soy sauce mixture. Add the broccoli and mini potatoes onto the opposite side of the baking sheet in a single layer. Drizzle with the avocado oil.
Return to the oven and bake until the tofu is golden-brown on each side, about 15 minutes each side, for a total of 30 minutes. Serve immediately.