(upbeat music)
- Hey, guys, it's Candice, the Edgy Veg,
and today, I'm going to show you
how to do two different sheet pan dinners,
but we're not just going to do the traditional,
here's some protein and here's vegetable.
We're going to make them a bit more interesting.
The first sheet pan dinner I'm going to show you how to make
is actually a roasted veggies
and tofu bowl, which you can just kind of have on its own
or you can throw it on top of rice or noodles,
and its like a Buddha bowl, but easier.
The second one is bang bang cauliflower lettuce wraps.
They're both so delicious, so easy.
They take almost no time to make.
These meals are perfect for working parents, students.
If you just want something really quick
and easy, something that's really easy to meal prep,
just quick, weekday meals.
If you're new here, I'm Candice, the Edgy Veg.
Welcome to my channel.
I make new videos every Tuesdays and Thursdays at 4:00 p.m.
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Hit that Subscribe button,
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and if you like sheet pan meals
and quick easy dinners, hit that thumbs up button.
All right, guys, let's get started.
For our tofu Buddha bowl, we are going to be roasting
green beans, onion, mushrooms, oh, carrots,
and then, of course, some tofu.
To infuse the pan with flavor,
we are going to be roasting a whole bulb of garlic,
and that way, we can use some of the roasted garlic
in our dressing for the bowl, which is a cashew base.
It's just a cashew-garlic dressing.
And then, that's going to be sitting
on some rice with some fresh veggies.
The great thing about these sheet pan meals
is that you can just pretty much throw everything together,
toss it with oil, and then, throw it right in the oven.
So, we're just gonna take our vegetables
and put them into a large bowl.
(vegetables clattering)
We have our green beans.
We have our onions, carrots, mushrooms.
Need about one to two tablespoons
and you can just toss that until it's coated in oil.
Then, just take your vegetables
and throw them right on the pan
and we are going to season them with salt and pepper.
So you just wanna season with some salt and some pepper.
(grinder rattling)
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And then, we are just going to take our clove of garlic,
add some olive oil.
(light shuffling)
I'm gonna add that to our pan.
So you use the same bowl
because you have all that oil in there already.
I'm gonna take our tofu,
(tofu clattering)
toss that in there, coat it with some oil.
If you do need extra oil, just add another tablespoon
or less or more,
depending on how oily you want your tofu.
And then, in this bowl, I have cumin and garlic powder.
So just take the small bowl and mix them together
(spoon clanking lightly)
or you can sprinkle them on one by one,
but this is just easier sometimes.
And then, you can just toss it on your tofu.
You can also use marinated tofu.
If you have some marinated tofu lying around
or a favorite marinade, you can use that
and then, use the spices on top.
And if you feel like you have enough spices on your tofu,
any left over spice,
you can just throw directly on the veggies.
All right, so just take your tofu
and just lay it on the pan.
And the more space you leave between them,
the crispier the tofu will be.
So again, depending on preference,
whether you want it to be crispy
or more like steamed or roasted,
just move around the surface area.
Just move around your veggies
and your tofu, using the surface area of the pan.
All right, I'm going to throw this in the oven
for about 20 to 25 minutes, flipping once, half way through,
pretty much until the onions are nice
and browned, the vegetables are tender,
but still kind of crispy.
I mean, it depends on you.
if you like your vegetables to be dead-cooked,
then keep it in for longer.
And then you, want the tofu to be nice and brown.
You wanna flip it once, half way through.
(food sizzling)
And fuse some of the veggies with that garlic.
(tongs tapping)
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I'm just going to whip up a quick cashew dressing,
so I have some raw cashews here, the juice of the lemon,
salt, nutritional yeast, and some water.
(water sloshing)
Let's blend it all together and then, you can go in
and you add more cashews.
If you want it a little bit thicker,
you can add more nutritional yeast,
if you want more of that flavor.
We are also going to add half of the garlic
from the roasted garlic,
so it's going to be nice and sweet.
(sharp grinding)
Okay, to assemble this,
you can add a base of just greens.
You can add a base of soba noodles.
You can add a base of whatever rice is your favorite.
Today, I'm going to add a base of both rice and also greens.
So I'm just going to place some greens on the bottom here.
I'm going to add my rice, add your veggies, and your tofu.
So once the garlic's cooled down a little bit,
you can just push out the cloves like that.
I just like to just slice them and add that on the side.
I like to add it to my greens,
so then when I mix it all together,
the greens kind of have a really nice garlic flavor.
And then, you can pour the sauce directly on top
or serve it on the side.
And then, just because it's really pretty,
I also like to add some sesame seeds and some chili flakes.
An easy dinner.
Now this will serve,
depending on how big your making the bowls
and how much rice or noodles you have,
this can serve a family anywhere between two and four.
(upbeat music)
The second sheet pan meal
I'm going to show you how to make is
the cauliflower lettuce wraps.
Now, for the sauce, I decided to use
just a variation of a bang bang sauce.
Just like the first one,
it's going to be a lot of putting things in bowls
and then, throwing them on a sheet pan.
The first thing I'm going to do in a large bowl,
is to make our sauce or our marinade for the cauliflower,
so I have some lime juice here.
Put two tablespoons of olive oil, some Sriracha hot sauce.
(spoon clanking lightly)
Now, you can add more Sriracha if you like spice.
We have some sweet chili sauce.
Gonna whisk that together
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And just take your cauliflower.
(cauliflower thudding)
Now, you can add, like I said,
more Sriracha if you want it a little bit spicier.
If you want it to be gooier,
you can add more of the sweet chili.
If you want it to be a little bit crispier,
you can add more oil.
I've loaded up the cauliflower onto this tray.
I'm going to throw this into the oven
for about five minutes.
Then, I'm going to add the veggies on top,
just because cauliflower needs
a little bit longer than the other veggies to cook.
Together, it's about 15 to 20 minutes of cooking.
In the same bowl, we are going to add
some olive oil and our veggies.
(vegetable thudding)
All right, and toss that.
To coat, I'm going to add cumin and some garlic powder.
And again, toss to mix that
and coat it completely 'cause whatever left over sauce
from the cauliflower is going to be in here as well,
so they're definitely getting some moisture
and some oil for cooking and roasting.
All right, I just took out the cauliflower.
I'm just gonna give it a quick mix,
I'm gonna add the veggies.
I'm gonna salt and pepper them,
and if you are noticing that your cauliflower's
a little bit dry, you can add a little bit more
chili sauce on top, as well.
It's been about 25 minutes.
We have our cauliflower nice
and cooked, now a little bit charred on the edges.
We have our peppers also nice
and cooked and charred on the edges.
Now, we can build our lettuce wraps.
Boston or butter lettuce
are my favorite for lettuce wraps,
but my local grocery store didn't have that,
so we are using romaine hearts,
anything that kind of looks like a boat like this,
and then, you can just build it.
So I like to do the peppers
and onion on the bottom, at least one of each thing,
and there's a wide variety of accoutrement
that you can use.
I have some shredded carrots and some green onion,
and then, just some more chili sauce.
If you want to mix your chili sauce with mayo
to make a true bang bang sauce, you can do that.
Vegenaise on there, that works, too.
You do you, boo.
Not gonna tell you how to live your life.
You can also just serve this family style,
so you rip all the romaine or whatever lettuce you're using,
put it in a bowl, and then just let everybody kinda grab
and build their own as they want.
But really, anything that you love to put on you fajitas
or your lettuce wraps, that'll do.
A little bit of sauce.
Now you can use the, like I said,
traditional bang bang sauce
or sweet chili sauce or even Sriracha.
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So we've got our delicious tofu
Buddha bowl-style dinner right here.
We have our lettuce wraps here.
You can either make the perfect bite
and then, dunk it in, but I like to just take the sauce,
pour it out, mix that all together.
Maybe I'll just save a little bit of the sauce
to dip my tofu in.
So good, so easy, good for you, minimal effort.
All right, that sauce is so good.
When I discovered cashew sauce, I never went back.
And roasting the garlic makes such a difference.
It's so tasty.
Just brush your teeth if you're gonna
talk to someone after eating this.
All right, take the middle one.
Oh my God.
Again, easy, delicious.
If you want to add some protein to this dish,
you can do cauliflower and tofu together.
These recipes are really just
the base for any other ways that you want to get creative.
I mean, I think that's the thing with any recipe.
If you like these kind of quick, easy, one-sheet videos,
give this video a big thumbs up.
Let me know in the comment section below
what recipes you wanna see next and I'll see you soon.
Bye.
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(soft crunching)