Hearty One-Pan Sausage, Chicken & Tofu Bake (with Cauliflower)
This hearty one-pan meal brings together juicy boneless chicken thighs, savory Italian sausage, and golden cubes of tofu, all roasted with cauliflower, bell pepper, and onion. Paired with a sweet, creamy, and spicy Italian dip made with labne, it’s a protein-packed dinner that’s as easy as it is delicious. Perfect for busy weeknights or a cozy weekend feast!
Ingredients
- 4 boneless, skinless chicken thighs
- 2 Italian sausages (mild or spicy, as you prefer)
- 1 (14 oz) block firm tofu, drained and pressed
- 1 medium head cauliflower, cut into florets
- 1 large red bell pepper, sliced
- 1 large yellow onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the tofu into 1-inch cubes. Pat dry with paper towels to remove excess moisture.
- In a large bowl, combine cauliflower florets, bell pepper, onion, and tofu. Drizzle with 2 tablespoons olive oil, add Italian herbs, smoked paprika, garlic, red pepper flakes (if using), salt, and black pepper. Toss to coat evenly.
- Spread the vegetable and tofu mixture evenly on a large rimmed baking sheet or roasting pan.
- Pat the chicken thighs dry and season both sides with salt and pepper. Nestle the boneless, skinless chicken thighs and Italian sausages among the vegetables and tofu on the pan.
- Drizzle the remaining 1 tablespoon olive oil over the chicken and sausages.
- Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F), the sausages are cooked, and the cauliflower is tender and caramelized. (Boneless, skinless thighs cook faster than bone-in.)
- If desired, broil for 2–3 minutes at the end for extra color.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or basil before serving.
Enjoy your hearty, protein-packed one-pan meal!
Sweet, Creamy & Spicy Italian Dip (with Labne)
This dip is sweet, creamy, tangy, and has a gentle spicy kick—perfect for pairing with roasted chicken, sausage, tofu, and veggies.
Ingredients
- 3/4 cup labne
- 2 tablespoons honey
- 1 tablespoon Calabrian chili paste (or 1–2 teaspoons crushed red pepper in oil)
- 1 tablespoon sun-dried tomatoes, finely chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine labne, honey, Calabrian chili paste, sun-dried tomatoes, lemon juice, garlic powder, and salt.
- Mix until smooth and creamy. Taste and add black pepper or more chili paste for extra heat, if desired.
- Cover and refrigerate for at least 20 minutes to let the flavors meld.
- Serve chilled or at room temperature alongside your one-pan bake for dipping!
Tips
- Try swapping in broccoli or carrots for the cauliflower for a different twist.
- For extra flavor, marinate the chicken thighs in olive oil, garlic, and herbs for a few hours before roasting.
- Leftovers make a great filling for wraps or grain bowls the next day.
FAQ
- Can I use other sausages? Yes! Any fully cooked sausage will work—try chicken, turkey, or even plant-based sausage.
- Is this recipe gluten-free? Yes, as long as your sausages and chili paste are gluten-free.
- What is labne? Labne is a thick, creamy strained yogurt popular in Middle Eastern cuisine. It’s tangy and rich, perfect for dips.
Looking for more Italian-inspired dinners? Check out our Italian recipes!
