Description
A delicious and easy sheet pan meal featuring crispy tofu and a variety of colorful vegetables, all roasted to perfection.
Ingredients
Scale
- 14 oz tofu
- 2 bell peppers
- 2 cups broccoli florets
- 2 carrots
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- to taste salt
- to taste black pepper
- for garnish sesame seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pressed tofu into cubes and place it in a large bowl.
- Add the sliced bell peppers, broccoli florets, and sliced carrots to the bowl with the tofu.
- In a small bowl, whisk together the olive oil, soy sauce, garlic powder, ginger powder, salt, and black pepper.
- Pour the sauce over the tofu and vegetables, tossing to coat evenly.
- Spread the tofu and vegetable mixture in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the tofu is golden and the vegetables are tender.
- Remove from the oven and sprinkle with sesame seeds before serving.
Notes
- Feel free to use any vegetables you have on hand.
- For extra flavor, marinate the tofu in the sauce for 30 minutes before roasting.
- Serve with rice or quinoa for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Cuisine: Asian