Baked Pesto Tofu Sheet Pan Dinner

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  Preheat the oven to 425° F.
  
  

Press the tofu

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  Cut the tofu into ½ inch slices. Lay them out on one half of a baking sheet covered with a tea towel. Fold the empty half of the towel over the tofu. Top with a cutting board or book. Then place a heavy object such another book, heavy pan or canister on top to weigh it down. Let it sit while you prep the pesto and veggies, about 20 minutes.
  
  

Make the pesto

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  Combine the basil, walnuts, ¼ cup olive oil and garlic in a blender and blend until chopped well.
  
  

Prep the veggies

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  Cut the broccoli and cauliflower florets into pieces similar in size to the potatoes.
  
  


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  Place all the veggies in a bowl, drizzle with 1 tablespoon olive oil.
  
  


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  Lightly oil or spray a baking sheet with oil.
  
  


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  Transfer the veggies to the baking sheet in a single layer. Leave about ⅓ of the sheet free for the tofu. Sprinkle salt and pepper over the veggies. Place in the oven at 425° F and cook for 20 minutes.
  
  

Marinate and cook the tofu

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  Cut slabs of the tofu into ½ cubes. Add half the pesto sauce to the tofu and toss well. Let sit while the veggies cook.
  
  


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  After the veggies have cooked for 20 minutes, remove from the oven and move the vegetables around to brown on other sides.
  
  


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  Add the tofu to the free end of the pan in a single layer. Brush pesto over top of tofu and place the tray back in the oven and cook for an additional 20 minutes, remove once to flip the tofu over and brush with pesto again.
  
  


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  When the tofu is cooked and potatoes are done, remove from the oven. Brush the tofu with pesto again before serving.