Sheet-Pan Tofu and Vegetables

Servings: 4 · Prep: 15 min · Cook: 30 min · Total: 45 min

Ingredients

• 1 lb extra-firm tofu
• 4 cups broccoli florets
• 1 1/2 cups red bell pepper
• 2 cups zucchini
• 1 cup red onion
• 1 tablespoon minced garlic
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt

Equipment

Whisk; Spatula; Cutting Board; Chef’s knife; Large mixing bowl; Parchment paper; Clean kitchen towel; Large rimmed sheet pan; whisk; spatula; cutting board; chef’s knife; large mixing bowl; parchment paper; clean kitchen towel; large rimmed sheet pan

Steps

1. Preheat and prep. 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.
   • 1 pound tofu — drained, pressed, and cut into 1-inch cubes
   • 1 1/2 cups bell pepper — sliced
   • 1 cup red onion — sliced
   • 2 cups zucchini — sliced into half-moons
   • 4 cups broccoli
   • 1 tablespoon garlic — minced

   Keep the knife blade angled away from fingers while slicing vegetables.

2. Make the coating. 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 tablespoons olive oil
   • 2 tablespoons soy sauce
   • 1 tablespoon maple syrup
   • 1 tablespoon garlic — minced
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 3/4 teaspoon Kosher Salt
   • 1 pound tofu — drained, pressed, and cut into 1-inch cubes
   • 4 cups broccoli
   • 1 1/2 cups bell pepper — sliced
   • 2 cups zucchini — sliced into half-moons
   • 1 cup red onion — sliced
3. Arrange on sheet pan. Spread everything on the sheet pan in a single even layer, giving the tofu and vegetables space to brown.
   • 1 pound tofu — drained, pressed, and cut into 1-inch cubes
   • 4 cups broccoli
   • 1 1/2 cups bell pepper — sliced
   • 2 cups zucchini — sliced into half-moons
   • 1 cup red onion — sliced
4. Roast and turn. 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.

5. Finish roasting. 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.

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

https://plumtally.com/recipes/sheet-pan-tofu-and-vegetables-r0xdc6yc8cnn