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Sheet Pan Tofu and Vegetables

Sheet pan tofu and vegetables - the image shows a baking tray filled with various types of vegetables and tofu. the tray is lined with parchment paper and is placed on a dark grey countertop. on the left side of the tray, there are sliced zucchini, red onions, and yellow bell peppers, while on the right side, there is a pile of broccoli florets. the vegetables are arranged in a circular pattern, with some overlapping each other. the tofu is cubes of tofu and appears to be seasoned with herbs and spices. the colors of the vegetables are vibrant and the tray looks freshly cooked.
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A simple and delicious sheet pan meal featuring crispy baked tofu and a colorful mix of roasted vegetables, seasoned with a savory garlic and soy sauce marinade.

Ingredients

Scale

14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick half-moons
1 medium red onion, cut into 1-inch wedges
1 cup broccoli florets
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon sesame seeds (optional)
2 tablespoons chopped fresh cilantro (optional)

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a medium bowl, whisk together soy sauce, olive oil, maple syrup, minced garlic, grated ginger, smoked paprika, black pepper, and salt to create the marinade.
Add the cubed tofu to the marinade and gently toss to coat. Let it marinate for 10 minutes while preparing the vegetables.
Place the bell peppers, zucchini, red onion, and broccoli florets in a large bowl. Pour half of the remaining marinade over the vegetables and toss to coat evenly.
Arrange the marinated tofu cubes on one side of the prepared sheet pan in a single layer.
Spread the marinated vegetables on the other side of the sheet pan in a single layer.
Bake in the preheated oven for 25 to 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 caramelized.
Remove the sheet pan from the oven and sprinkle sesame seeds and chopped fresh cilantro over the tofu and vegetables, if using.
Serve warm as a main dish or with steamed rice or quinoa.

Find it online: https://cookinglove.cookinglovely.com/sheet-pan-tofu-and-vegetables-for-easy-weeknight-dinner/