Description
A colorful, complete meal roasted on one sheet pan—marinated tofu pairs with crisp-tender veggies, all caramelized and bursting with flavor in under 30 minutes.
Ingredients
14 oz (400 g) firm tofu, pressed and cubed
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup or honey
1 teaspoon sesame oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 cups broccoli florets
1 red bell pepper, cut into chunks
1 cup sliced zucchini
1 cup carrot sticks
2 tablespoons olive oil
Salt and black pepper, to taste
Optional garnish: sesame seeds and chopped green onions
Instructions
Preheat oven to 425 °F (220 °C). Line a large baking sheet with parchment paper.
In a bowl, whisk together soy sauce, maple syrup, sesame oil, garlic powder, and smoked paprika. Add tofu cubes and toss gently to coat. Let sit for 5 minutes.
In a separate bowl, toss broccoli, bell pepper, zucchini, and carrots with olive oil, salt, and pepper until evenly coated.
Spread tofu and veggies in a single layer on the prepared sheet pan, keeping them in separate sections for even roasting.
Bake for 15 minutes, then gently stir veggies and flip tofu cubes. Return to oven and roast another 10–15 minutes, until vegetables are tender-crisp and tofu edges are golden.
Remove from oven; let cool 2 minutes. Sprinkle with sesame seeds and green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
