By mid-April I start doing my annual countdown to the kickoff of outdoor farmers market season.
Even though most days feel still chilly, May is just around the corner.
Of course this year will be different.
While no official announcement has been made, I can’t imagine that farmers will be at their stands with shoppers milling around the market.
What I have discovered is that farmers are working on other ways sell what they’ve grown and raised, especially because business has moved to supplying people at home rather than restaurants.
Yes, it’s through an app, which feels odd for a farmers market. But the person who did our last contactless drop-off was wearing overalls when we saw him from our front window.
We’re so used the big selection at the grocery that it forces you to stay strictly in season when you buy straight from the farmer.
It makes you really consider what you’re cooking.
This sheet pan sweet potato black bean tofu was how I put my most recent farmers market purchases and pantry items to use.
How To Make Sweet Potato Black Bean Tofu
I debated how to flavor the tofu and sweet potatoes. Tofu on its own is pretty plain, so I raided my spice drawer.
My blend included cumin, paprika, red pepper flakes, onion powder, garlic powder, oregano, salt and black pepper.
I gently tossed the tofu and sweet potatoes with the spices and oil. Then I roasted everything for about a half hour before adding black beans to the sheet pan.
During that oven time, I made an herby chimichurri sauce with cilantro that I also got from the market.
In the food processor I blended garlic, scallions, cilantro, red wine vinegar, red pepper flakes, salt and pepper with oil.
Chimichurri is usually made with parsley, oregano and cilantro, but I stuck with cilantro since that’s all I had.
Never one to shy away from buying A LOT of fresh herbs, this was definitely more efficient than using just a bit from 3 different bunches.
Once the sheet pan sweet potato black bean tofu finished roasting, I tossed in a few spoonfuls of chimichurri.
I ended up serving it with some leftover barley I had in my fridge.Print
Sheet Pan Sweet Potato Black Bean Tofu
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4 1x
For sweet potatoes and tofu
1–14 ounce package extra firm tofu
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1–2 medium sweet potatoes (about 1 pound), peeled and diced
1 tablespoon olive oil
1 15-ounce can black beans drained and rinsed
1 garlic clove, peeled
1 scallion, thinly sliced
1 cup cilantro leaves
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
Barley, rice or quinoa for serving
Preheat the oven to 425 degrees F.
Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
In a small bowl combine the cumin, oregano, paprika, red pepper flakes, onion powder, garlic powder, salt and pepper.
On a sheet pan, gently toss the tofu and sweet potatoes with 1 tablespoon olive oil and the spice blend. Spread into a single layer.
Roast for 15 minutes before flipping the tofu to the other side and tossing around the sweet potatoes.
Continue roasting for 15 minutes before adding the black beans. Roast for an additional 5 minutes until the tofu is browned and the sweet potatoes are tender.
While the sheet pan is in the oven, make the chimichurri. Mince the garlic and scallions in a food processor. Add the cilantro, red wine vinegar, red pepper flakes, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until fully combined.
Toss the tofu, sweet potatoes and black beans in a few spoonfuls of chimichuuri. Serve with barley and the remaining chimichurri on the side.