Description
A delicious and easy sheet pan tofu dinner packed with fresh vegetables, garlic, and ginger, baked to golden perfection without excess oil.
Ingredients
1 block (14 oz) extra-firm tofu, pressed and cubed
1 red bell pepper, sliced
2 cups chopped broccoli
1 carrot, peeled and thinly sliced
2 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
2 tbsp cornstarch
1 tbsp freshly grated ginger
3 cloves garlic, minced
1 tbsp rice vinegar
Optional toppings: green onions, sesame seeds
Instructions
Preheat oven to 400°F and line a sheet pan with parchment paper.
Press tofu and cube it into 1-inch blocks.
Coat tofu cubes with cornstarch for a crisp finish.
Arrange tofu and chopped vegetables on the same baking sheet.
Whisk soy sauce, sesame oil, rice vinegar, garlic, and ginger.
Drizzle half the sauce on tofu and veggies before roasting.
Bake for 25 minutes, flipping tofu halfway.
Drizzle remaining sauce and garnish with sesame seeds and green onions.
Notes
Use a tofu press to ensure best texture.
The recipe pairs well with grains or noodles.
Store leftovers in an airtight container for 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Fusion
Nutrition
- Calories: 235
- Fat: 9g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: healthy tofu recipes, baked tofu, plant-based dinner, vegan tofu sheet pan, tofu with vegetables