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Sheet Pan Tofu and Veggies

Sheet Pan Tofu and Veggies

A nourishing and flavorful Sheet Pan Tofu and Veggies dish that is easy to prepare and clean up, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 14 oz block Extra-Firm Tofu, pressed and cubed
  • 3 cups Broccoli Florets, cut into bite-sized pieces
  • 2 large Bell Peppers, sliced into strips
  • 1 medium Red Onion, sliced into thick wedges
  • 3 tbsp Soy Sauce (use Tamari for gluten-free)
  • 1 tbsp Sesame Oil, toasted
  • 1 tbsp Maple Syrup or honey
  • 1 tbsp Rice Vinegar
  • 1 tsp Fresh Ginger, grated finely
  • 2 cloves Garlic, minced
  • 1 tbsp Cornstarch

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Press the tofu for at least 15 minutes to remove excess moisture.
  3. Cut the tofu into one-inch cubes and place them in a large mixing bowl.
  4. Sprinkle the cornstarch over the tofu and toss gently to coat.
  5. In a separate small bowl, whisk together the soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and garlic.
  6. Add the broccoli, peppers, and onions to the large bowl with the tofu.
  7. Pour half of the marinade over the mixture and toss everything until well-coated.
  8. Arrange the mixture in a single layer on a parchment-lined baking sheet.
  9. Roast for about 25 to 30 minutes, flipping halfway through.
  10. Remove from the oven and drizzle the remaining marinade over the hot dish.
  11. Serve immediately.

Notes

Ensure to use extra-firm tofu for the best texture. Cut harder vegetables smaller than softer ones for even cooking.