We returned this week from a fabulous two weeks of hiking in the Wasatch and High Uintas. Being 11,000 feet up really gives you perspective. And it was great to be together with Frances and Matthew and I’m proud that all of my training over the past six months paid off and I almost held my own with those two “mountain goats.” We hiked all day and then I indulged my love of burgers, fries and beers at night. Since I lost three pounds, I can absolutely recommend this diet! However, after more burgers than I normally eat in a year (and yes, we did eat other things too since Park City, Utah now has some wonderful restaurants) I am ready for some good vegan food. And since the High Holidays begin at sundown on the 20th and I am hosting family dinner, I also want to keep things simple. I came across this recipe on the kitchn a few months back and have made it successfully several times. While I take issue with the suggested “4” servings, it otherwise is a very satisfying and easy weeknight meal. Even my husband has made this and normally he sticks to making the occasional pancake. If you add rice, you will definitely have a more substantial meal that may eke out the suggested 4 servings. And if you substitute agave or date syrup for the honey, the dish will be vegan.

NOTE added 4/14/2018: For an even tastier sheet pan dinner, substitute a pound of sugar snap peas for the green beans and add 8 ounces of thickly sliced Cremini or Baby Bella mushrooms. Everything cooks the same. Just add the mushrooms with the peas. If you are feeling especially lazy, use a good store-bought teriyaki sauce in place of the sauce below.

Sheet Pan Honey (Agave)-Sesame Tofu and Green Beans by Hali Bey Ramdene on the kitchn

Yield: 2-3 servings

Ingredients

Oil or cooking spray
14 ounces extra-firm tofu, drained and patted dry
2 tablespoons reduced-sodium soy sauce or tamari
3-4 cloves garlic, minced
1 tablespoon honey or agave
1 tablespoon grated peeled fresh ginger (I use the one that is prepared in a jar)
1 teaspoon toasted sesame oil plus more for drizzling
1 pound green beans, trimmed
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
4-6 scallions, white and light green part only, thinly sliced
1/4 teaspoon sesame seeds (I used toasted black sesame seeds because I couldn’t locate my regular sesame seeds in my pantry.)

Directions

1. Arrange a rack in the middle of the oven and heat to 400°F. Lightly oil a baking sheet or coat with nonstick spray. (Line the pan with foil first for easy clean-up.)
2. 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 to 30 minutes.
3. Whisk the soy sauce, garlic, honey, ginger, and sesame oil together in a large bowl; set aside.
4. Cut the tofu into triangles and place in a single layer on one side of the prepared baking sheet. Drizzle with soy sauce mixture. Bake until golden-brown on the bottom, 12 to 13 minutes.
5. Flip the tofu. Add the green beans onto the opposite side of the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the red pepper flakes; season with salt and pepper.
6. Return to the oven and bake until the tofu is golden-brown on the second side, 10 to 12 minutes more. Sprinkle with the scallions and sesame seeds, drizzle with a little toasted sesame oil and serve immediately.