Sheet Pan Cashew Tofu
Ingredients
- 1 (450g) block extra firm tofu, drained and pressed
- 1 head broccoli, cut into thumb-sized florets
- 1 red bell pepper, roughly chopped
- 1/4 medium red onion, roughly chopped
- 1/4 cup raw cashews
Sauce
- 1/4 cup soy sauce
- 1/2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 1/2 tbsp maple syrup or agave
- 2 large cloves garlic, minced
- 1/2 inch fresh ginger, minced
- 1 scallion, sliced
- 2 tbsp water
- 1 tsp cornstarch
Preparation
Set the oven to 400°F (200°C).
In a small saucepan over medium heat, combine all the sauce ingredients. Whisk until the sauce simmers and thickens slightly, about 2-3 minutes. Remove from heat and set aside.
Break the tofu into bite-sized chunks and place them in a bowl. Pour 2 tbsp of the sauce over the tofu and toss to coat.
On a lined baking sheet sprayed with oil, arrange the tofu, broccoli, red bell pepper, cashews, and red onion. Spread them out evenly, leaving enough space for even roasting.
Sprinkle some pepper and salt over the vegetables, and lightly spray the top with oil.
Place the baking sheet in the oven and roast for 15 minutes.
Remove the sheet pan from the oven and toss the roasted ingredients with more sauce, a sprinkle of sesame seeds, and sliced spring onions.
Serve the Cashew Tofu with rice or quinoa.