Sheet-Pan Tofu, Sweet Potato & Broccoli

Ingredients

• 1 Package Extra-firm tofu - 1 (14-ounce package), Pressed with a clean towel and cut into 1-inch cubes.
• 1.25 Pound Sweet potatoes - 1 1/4 (pounds), Cubed before roasting.
• 4 Cup Broccoli florets - 4 (cups), Trim any large florets before roasting.
• 1 Count Red onion - 1 (medium), Cut into wedges.
• 0.33 Cup Raw pumpkin seeds - 1/3 (cup)
• 3 Tablespoon Olive oil - 3 (tablespoons), Divided across tofu, sweet potatoes, onion, and broccoli.
• 2 Tablespoon Low-sodium soy sauce - 2 (tablespoons)
• 1 Tablespoon Cornstarch - 1 (tablespoon)
• 1 Teaspoon Garlic powder - 1 (teaspoon)
• 1 Teaspoon Smoked paprika - 1 (teaspoon)
• 0.75 Teaspoon Kosher salt - 3/4 (teaspoon), Divided between vegetable additions.
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon), Divided between vegetable additions.

Instructions

1. Preheat and prep ingredients

   1. *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.

2. Season tofu and first vegetables

   2. 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.

3. Roast, flip, and add broccoli

   3. *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.

4. Finish roasting

   4. 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.

5. Toast pumpkin seeds and serve

   5. Sprinkle *pumpkin seeds* over the pan and roast for *3 to 5 minutes*, until the seeds smell toasted; let stand 2 minutes before serving.