Orange-Glazed Tofu and Roasted Vegetables Sheet Pan Dinner
Ingredients
- 1 pound Yukon Gold or red-skinned potatoes
- 1 1/2 cups sliced red onion (about 1 medium)
- 1 pound green beans, ends trimmed
- 2 tablespoons olive oil
- Salt & freshly ground black pepper to taste
- 4 tablespoons plus 1 1/2 teaspoons peach or apricot preserves or jam
- 1 tablespoon plus 1 1/2 teaspoons reduced-sodium soy sauce or tamari
- 3 garlic cloves, minced
- 1 large orange
- 1 14-ounce packet extra-firm tofu, pressed and drained
Preparation
Place the potatoes into a medium saucepan with enough cold water to cover by 2 inches, bring to a gentle boil, and cook for about 10 minutes or until just fork tender, then slice in half lengthwise when cool.
Preheat the oven to 425 degrees Fahrenheit.
Place the green beans, red onion, and cut potatoes on a large rimmed nonstick baking sheet, drizzle with olive oil, add salt and black pepper, and toss to coat evenly.
Add the preserves, soy sauce, and garlic to a medium bowl, zest 3/4 teaspoon from the orange, add it along with 3 tablespoons of orange juice, and mix.
Cut the tofu widthwise into 8 rectangles, then cut each in half to make 16 squares, brush one side generously with the sauce using a pastry brush, and place sauce side up on the baking sheet.
Roast in the oven for 15 minutes.
Flip the tofu squares over, brush the other sides generously with the sauce, and roast for about 15 minutes more or until the potatoes are cooked and the tofu is slightly crispy.
Remove from the oven, brush the tofu on both sides again, and if desired, add some of the sauce to the vegetables.
