Sheet Pan Tofu and Vegetables 🥦

Name: Sheet Pan Tofu and Vegetables
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz tofu; 1 head broccoli; 2 bell peppers; 2 carrots; 3 tbsp soy sauce; 2 tbsp olive oil; 1 tbsp cornstarch; 1 tbsp maple syrup; 1 tsp sesame oil; 2 cloves garlic

Crispy golden tofu cubes roasted with broccoli, peppers, and carrots in a savory soy glaze, a meatless dinner that satisfies everyone.

40 min · Beginner · 320 cal · 18g protein · $1.60/serving · American

Vegan Healthy Meal Prep Budget-Friendly

40minutes

4servings

320calories

18gprotein

$1.60per serving

Ingredients (serves 4)

14 oz tofu
1 head broccoli
2 bell peppers
2 carrots
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp cornstarch
1 tbsp maple syrup
1 tsp sesame oil
2 cloves garlic

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Instructions

1
Heat the oven to 425°F and press the tofu between paper towels for 10 minutes.
2
Cut the tofu into 1 inch cubes and toss with 1 tablespoon soy sauce, then with the cornstarch until coated.
3
Cut the broccoli into florets, the peppers into chunks, and the carrots into coins, then toss with olive oil.
4
Spread the tofu and vegetables on a sheet pan without crowding and roast 25 minutes, flipping the tofu halfway, until golden and crisp.
5
Whisk the remaining soy sauce with maple syrup, sesame oil, and minced garlic, then drizzle over the hot pan and toss.
6
Serve over rice with extra sauce.