A flavorful medley of roasted broccoli, carrots, bell peppers and onions is combined with crispy tofu in this outstanding tofu sheet pan dinner. The peanut sauce is amazing!
2medium carrots, peeled and cut into ¼ -inch slices
1small red onion, cut into chunks
1red bell pepper, cut into chunks
2cupsfresh broccoli florets
1pkg.(14 ounce) extra-firm tofu
3tablespoonsolive oil, divided
¼teaspoonkosher salt
¼teaspooncoarse ground black pepper
¼teaspoongarlic powder
1tablespoonreduced-sodium soy sauce
1tablespooncornstarch
For the sauce:
¼cupcreamy peanut butter, sunflower seed butter, or almond butter
2tablespoonsreduced-sodium soy sauce
2tablespoonssweet chili sauce
1tablespoonrice vinegar
1teaspoontoasted sesame oil
1tablespoongrated ginger root
1clovegarlic, minced
Steamed rice, for serving
Green onions and/or chopped salted peanuts, for garnishing
Instructions
Remove the tofu from the package, discarding the water. Pat the block of tofu dry with paper towels. Cut the tofu into squares about ½ -inch large (this doesn’t have to be perfect, but make sure they’re somewhat similar in size so they cook evenly).
Line a rimmed baking sheet with paper towel or lint-free towel, and place tofu in an even layer on top of towel. Place another towel layer on top, and then place something flat on top (like a cutting board or another baking sheet, with a cast iron pan or cans). Let tofu drain for 30 minutes.
Preheat oven to 400ºF.
In a large bowl, mix together 2 tablespoons olive oil, salt, pepper, and garlic powder. Add carrots, onion, bell pepper, and broccoli. Mix well to coat. Arrange in a single layer on sheet pan.
To same bowl, add the drained tofu, 1 tablespoon olive oil, and soy sauce; toss to combine. Sprinkle with cornstarch, gently stirring to coat all of the pieces of tofu with cornstarch.
Add tofu to sheet pan with vegetables, arranging into a single layer. Bake for 25 minutes or until tofu is golden brown and crispy, stirring once after 15 minutes.
Meanwhile, make the sauce. Combine all sauce ingredients in a small bowl or measuring cup with a whisk or fork.
When the tofu and vegetables are done cooking, drizzle with sauce, stirring to combine if desired. Alternatively, sauce can be served on the side.
Serve with steamed rice, if desired, and garnish with sliced green onions and chopped salted peanuts.
Video
Notes
Nutrition information does not include rice or garnishes.
Roasted vegetables and tofu can be served without sauce or with another sauce of your choice.