45mSheet-Pan Tofu and Vegetables
A globally inspired vegan sheet-pan dinner with extra-firm tofu, broccoli florets, red bell pepper, zucchini, red onion, and minced garlic in a soy-maple spice coating.
- Cuisine
- Global
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Cook this recipe
- extra-firm tofu-1 lb
- broccoli florets-4 cups
- zucchini-2 cups
- red bell pepper-1.5 cups
- red onion-1 cup
- olive oil-3 tbsp
- soy sauce-2 tbsp
- minced garlic-1 tbsp
- maple syrup-1 tbsp
- ground cumin-1 tsp
- smoked paprika-1 tsp
- kosher salt-0.75 tsp
Preheat the oven to 425°F and line the large rimmed sheet pan with parchment paper. Finish the prep by pressing and cubing the tofu, slicing the red bell pepper and red onion, slicing the zucchini into half-moons, and measuring the broccoli florets and minced garlic.
Keep the knife blade angled away from fingers while slicing vegetables.
In the large mixing bowl, whisk the olive oil, soy sauce, maple syrup, minced garlic, cumin, smoked paprika, and kosher salt until smooth and glossy. Add the tofu and vegetables and toss gently to coat.
Spread everything on the sheet pan in a single even layer, giving the tofu and vegetables space to brown.
Roast for 15 minutes, then stir and turn the tofu and vegetables with the spatula.
Use oven mitts when handling the hot sheet pan.
Open the oven carefully and keep your face away from escaping steam.
Continue roasting until the tofu edges are golden and lightly crisp and the vegetables are tender with browned spots, 10 to 15 minutes more.
Use oven mitts when removing the hot sheet pan from the oven.
Let the sheet pan stand for 2 minutes, then serve hot.
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