Easy Sheet Pan Dinners (for when you don't feel like cooking)

Sheet-Pan Dinner Formula

Build each meal around a protein, one or two vegetables, a sauce, and something fun, such as a spicy garnish or sweet accent. Spread ingredients out so they contact the pan rather than overlap; crowding makes them steam instead of brown.

For a dinner serving 3–4, use separate pans for the protein and vegetables. For a half-size batch, put them on opposite sides of one pan.

1. Crispy Curried Tofu and Carrots with Garam Masala Yogurt Sauce

Ingredients

• 1 block extra-firm tofu
• Carrots, amount not specified
• 1 red onion
• 1½ tablespoons olive oil for the carrots and onion, plus more for the tofu
• 2 teaspoons curry powder
• 2 tablespoons potato starch
• Salt and black pepper
• About 1 cup plain, creamy coconut yogurt
• 2 cloves garlic
• A small knob of fresh ginger
• 1 teaspoon garam masala
• Lemon juice, plus more to finish
• 1 serrano or other green chili
• Chopped cilantro
• White rice, for serving

Method

1. Press the tofu: Slice it lengthwise into four slabs and press it under a heavy weight while preparing the vegetables. Smaller pieces press faster, and drier tofu crisps more readily.
2. Prepare the vegetables: Leave the carrot peels on. Slice the carrots crosswise on a bias into roughly 2-inch pieces. If the carrots are thick, halve them lengthwise first. Cut the onion into 1-inch wedges.
3. Toss the carrots and onion with 1½ tablespoons olive oil, salt, and generous black pepper. Spread them on a rimmed sheet pan.
4. Season the tofu: Crumble it into irregular pieces about the size of large blueberries. Gently toss with olive oil, salt, pepper, curry powder, and potato starch until coated. Spread on a second sheet pan lined with parchment, without overlap. Handle gently; a few crumbled bits will crisp up, too.
5. Roast in a 425°F (220°C) oven, with the tofu on the top rack and vegetables on the bottom. Roast for 15 minutes, toss both pans, then return them to the oven for another 15 minutes, until the tofu is crisp and golden and the vegetables are browned and tender.
6. Make the sauce: Finely grate the garlic and ginger into a bowl. Stir in the coconut yogurt, garam masala, lemon juice, salt, and pepper. Taste and adjust. If the yogurt is not rich or creamy, add a drizzle of olive oil; if it tastes too sour, add a tiny pinch of sugar.
7. Serve over white rice with the roasted vegetables and tofu. Spoon the sauce over the top, then finish with sliced chili, chopped cilantro, and a squeeze of lemon.

2. Roasted Cauliflower and Chickpeas with Whipped Tahini and Dates

Ingredients

• 1 can chickpeas
• 1 large head cauliflower
• 6 large garlic cloves, for roasting
• A few tablespoons olive oil for the cauliflower and garlic, plus more for the chickpeas and dates
• Salt and black pepper
• ½ cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, for the tahini
• 1–2 teaspoons Aleppo pepper, plus more to garnish if desired
• Ground cumin, amount not specified
• About 4 tablespoons ice-cold water
• Medjool dates, amount not specified
• Chopped parsley

Method

1. Drain and rinse the chickpeas, then pat them dry with a dish towel. Toss with olive oil, salt, and freshly cracked black pepper. Spread on a rimmed sheet pan without overlap.
2. Prepare the cauliflower: Remove the leaves and core. Break it into medium florets, cutting through the stems to give each floret a flat side for browning. Flatten the six garlic cloves slightly with the flat side of a chef’s knife.
3. Toss the cauliflower and garlic with a few tablespoons of olive oil, salt, and pepper, rubbing the oil into the cauliflower’s crevices. Spread them on a second rimmed sheet pan, placing the florets flat-side down where possible. Put larger florets near the pan edges, which get hotter, and smaller ones toward the middle.
4. Roast at 425°F (220°C) with the chickpeas on the top rack and cauliflower on the bottom rack for 20 minutes.
5. Make the tahini: In a bowl, combine the tahini, lemon juice, grated garlic, Aleppo pepper, cumin, salt, and about 4 tablespoons ice-cold water. Whisk until fluffy and creamy, aiming for a thick, spreadable texture. Taste and adjust the seasoning. Use runny tahini, or stir it very well first.
6. After 20 minutes, shake the chickpea pan and toss the cauliflower; turn the garlic. If the garlic is already deep golden brown, remove it so it does not burn. Tear the dates into pieces, remove any pits, and toss them with just enough olive oil to coat and a pinch of salt. Scatter them over the cauliflower.
7. Roast for another 7–10 minutes, until the cauliflower is tender and browned in spots, the dates are lightly crisp and caramelized, and the chickpeas are crisp and golden. For crunchier chickpeas, roast them for an additional 5–10 minutes.
8. Spread the tahini on a shallow bowl or serving platter. Add the roasted cauliflower, garlic, dates, and chickpeas. Finish with a generous handful of chopped parsley and, if desired, a sprinkle of Aleppo pepper.

Presenter and source: Rainbow Plant Life. Both recipes are available through NYT Cooking; the presenter says gift links are provided in the video description.