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 oven to 400°F (200°C).
In a small saucepan over medium heat, combine sauce ingredients and whisk until it simmers and thickens slightly (about 2-3 minutes). Remove from heat and set aside.
Break off tofu into bite-sized chunks and coat with 2 tbsp of the sauce in a bowl.
On a lined baking sheet sprayed with oil, spread out tofu, broccoli, red bell pepper, cashews, and red onion evenly, leaving enough space for even roasting.
Sprinkle some pepper and salt over the vegetables and lightly spray them with oil.
Place the baking sheet in the oven and roast for 15 minutes.
Remove 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.