Description
Sheet Pan Tofu Veggies is the perfect blend of crispy tofu, vibrant veggies, and rich flavors, making it an ideal choice for a quick and healthy meal. Enjoy simple prep and delicious outcomes!
Ingredients
Scale
- 1 14-oz block extra-firm tofu, pressed and cubed into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce, or tamari for gluten-free
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 lb broccoli florets, ~2 cups
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon italian seasoning, or your preferred spice blend
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a medium bowl, combine olive oil, soy sauce, maple syrup, garlic powder, smoked paprika, and black pepper. Toss the cubed tofu gently in the mixture and let it sit for 5-10 minutes.
- In another large bowl, mix broccoli, bell pepper, onion, and zucchini with olive oil, salt, pepper, and Italian seasoning.
- On the prepared sheet pan, spread the vegetables on one half and arrange the marinated tofu on the other, ensuring they're not touching for crispiness.
- Bake for 25-30 minutes, flipping the tofu and stirring the vegetables halfway through, until the tofu is golden and crispy and the vegetables are tender and slightly charred.
- Serve over rice, quinoa, or in grain bowls, and drizzle with tahini or peanut sauce.
Notes
For extra flavor, marinate the tofu longer if time allows.
Feel free to customize the vegetables according to your preference or seasonal availability.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg