1h$9.99Sheet-Pan Tofu, Sweet Potato & Broccoli
A hearty roasted dinner with extra-firm tofu, sweet potatoes, broccoli, red onion, and crunchy pumpkin seeds.
- Energy
- 459 calories per serving
- Protein
- 20.7 g per serving
- Carbs
- 49 g per serving
- Fat
- 22.2 g per serving
- Sodium
- 781 mg per serving
Shopping options
Smoked paprika
1 Teaspoon
McCormick Gourmet Organic Smoked Paprika
5%
Raw pumpkin seeds
0.33 Cup
Simple Truth® Raw Pepitas
10%
Olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Red onion
1 Count
Kroger® Red Onion 3 lb Bag
13%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Broccoli florets
4 Cup
Kroger® Broccoli Florets 12 Oz
54%
Kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Low-sodium soy sauce
2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Cornstarch
1 Tablespoon
Kroger® Pure Corn Starch
2%
Extra-firm tofu
1 Package
Simple Truth Organic® Extra Firm Tofu
50%
Sweet potatoes
1.25 Pound
Sweet Potato
83%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- extra-firm tofu-1 package
- sweet potatoes-1.25 lb
- broccoli florets-4 cups
- red onion-1 medium
- raw pumpkin seeds-0.33 cups
- olive oil-3 tbsp
- low-sodium soy sauce-2 tbsp
- cornstarch-1 tbsp
- garlic powder-1 tsp
- smoked paprika-1 tsp
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
Preheat oven to 425°F and line the sheet pan with parchment paper; press the tofu with a clean towel, cut it into 1-inch cubes, cube the sweet potatoes, cut the red onion into wedges, and trim any large broccoli florets.
Cut sweet potatoes and onion on a stable cutting board with fingers tucked away from the knife.
In a large bowl, toss tofu cubes with soy sauce, 1 tablespoon olive oil, cornstarch, garlic powder, and smoked paprika until evenly coated; spread on one side of the sheet pan, then toss sweet potatoes and red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and spread on the other side.
Roast for 20 minutes, then remove the pan and gently flip the tofu and vegetables; toss broccoli florets with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, then add them to the sheet pan.
Use oven mitts when handling the hot sheet pan.
Keep the sheet pan level when moving it so hot oil and vegetables do not slide.
Return the pan to the oven and roast 15 to 18 minutes, until the sweet potatoes are tender, the tofu is browned, and the broccoli edges are lightly crisp.
Use oven mitts when returning or removing the hot sheet pan.
Sprinkle pumpkin seeds over the pan and roast for 3 to 5 minutes, until the seeds smell toasted; let stand 2 minutes before serving.
Use oven mitts when handling the hot sheet pan.
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