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oven baked succotash on a sheet pan

Succotash Recipe

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  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6 cups
  • Category: side dish, vegan main
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Description

This easy sheet pan succotash recipe is baked in the oven. Create a delicious vegan meal with the addition of our crispy baked tofu. Or top it with our blackened salmon or baked chicken. 


Ingredients

Units
  • 2 cups cherry tomatoes (or grape tomatoes, or yellow pear tomatoes)
  • 2 cups corn (fresh or frozen)
  • 2 cups edamame (or lima beans)
  • one red onion, sliced into 1/2 inch wedges
  • 2 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon dried oregano or dried thyme
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fresh black pepper
  • 1/4 cup fresh basil leaves, torn
  • pinch red pepper flakes or Aleppo chili flakes


Instructions

  1. Preheat oven to 400F
  2. Place tomatoes, corn, edamame, red onion, olive oil in a large bowl and toss well.
  3. Sprinkle in salt, paprika garlic powder, dried oregano, cumin and black pepper and toss again to combine.
  4. Spread out on a parchment-lined sheet pan in a mostly single layer (use two pans if need be).
  5. * If making the crispy tofu, add this to the same bowl, following the directions in the notes below (to bake at the same time).  
  6. Place succotash on the middle rack (tofu on the top rack) and bake for 15 minutes. Stir, and continue baking until tomatoes collapse and onions begin to brown on the edges, 5-15 more minutes.
  7. Stir in half the basil.
  8. If serving as a side dish, place it in a serving dish and sprinkle it with remaining basil leaves, or divide the succotash among 4 bowls, topping it with baked tofu. 

Notes

Optional additions: okra, diced red bell pepper, diced zucchini or summer squash

Storage: Leftovers will keep up to 4 days in the refrigerator for up to 4 days in an airtight container or can be frozen for up to 3 months. 

Serve as a vegan side dish (or add some butter)  or as a main dish with our crispy baked tofu.

Crispy Baked Tofu: 

  • 16 ounces tofu ( firm or extra firm)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 tablespoons corn starch

To make crispy baked tofu, blot tofu, cutting into 1-inch cubes, place in a bowl, and toss with the olive oil. Sprinkle in the salt, spices, and cornstarch and gently mix to combine. Bake at 400F on a parchment-lined sheet pan on the top rack, for 20-25 minutes, or until crispy stirring halfway through.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 239
  • Sugar: 9.8 g
  • Sodium: 602.7 mg
  • Fat: 13 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 26.3 g
  • Fiber: 6.5 g
  • Protein: 10.5 g
  • Cholesterol: 0 mg