Sheet Pan Cashew Tofu with Roasted Vegetables
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
Preheat the oven to 400°F (200°C).
In a small saucepan over medium heat, combine the sauce ingredients. Whisk until the mixture simmers and thickens slightly, about 2-3 minutes. Remove from heat and set aside.
Break the tofu into bite-sized chunks and toss them in a bowl with 2 tablespoons of the prepared sauce.
On a lined baking sheet sprayed with oil, arrange the tofu, broccoli, red bell pepper, cashews, and red onion in an even layer, leaving enough space for even roasting.
Season the vegetables with a sprinkle of salt and pepper. Lightly spray the top of the veggies with oil.
Place the baking sheet in the preheated oven and roast for 15 minutes.
Remove the sheet pan from the oven and drizzle with more sauce. Sprinkle sesame seeds and sliced spring onions over the top.
Serve the roasted cashew tofu and vegetables with rice or quinoa.
