Sheet-Pan Tofu and Vegetables

Cuisine

Global

Servings

4

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

medium

Ingredients

• 1 Pound Extra-firm tofu, drained, pressed, and cut into 1-inch cubes - 1 lb, Drained, pressed, and cut into 1-inch cubes.
• 4 Cup Broccoli florets - 4 cups
• 1.5 Cup Red bell pepper, sliced - 1 1/2 cups, sliced
• 2 Cup Zucchini, sliced into half-moons - 2 cups, Sliced into half-moons.
• 1 Cup Red onion, sliced - 1 cup, sliced
• 1 Tablespoon Minced garlic - 1 tbsp, minced
• 3 Tablespoon Olive oil - 3 tbsp
• 2 Tablespoon Soy sauce - 2 tbsp
• 1 Tablespoon Maple syrup - 1 tbsp
• 1 Teaspoon Ground cumin - 1 tsp
• 1 Teaspoon Smoked paprika - 1 tsp
• 0.75 Teaspoon Kosher salt - 3/4 tsp

Instructions

1. Preheat and prep

   1. *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*.

2. Make the coating

   2. 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*.

3. Arrange on sheet pan

   3. Spread everything on the sheet pan in *a single even layer*, giving the tofu and vegetables *space to brown*.

4. Roast and turn

   4. Roast for *15 minutes*, then *stir and turn the tofu and vegetables* with the spatula.

5. Finish roasting

   5. Continue roasting until the *tofu edges are golden and lightly crisp* and the vegetables are *tender with browned spots*, 10 to 15 minutes more.

6. Rest and serve

   6. Let the sheet pan stand for *2 minutes*, then *serve hot*.