Sheet Pan Orange-Glazed Tofu with Roasted Veggies
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 the water to a gentle boil and cook the potatoes for about 10 minutes, or until just fork tender
When cool to touch, slice the potatoes in half lengthwise
Preheat the oven to 425ºF
Place the green beans, red onion, and cut potatoes onto a large, rimmed nonstick baking sheet
Drizzle with olive oil, add salt and black pepper, and toss until all the vegetables are evenly coated with the oil
Add the preserves, soy sauce, and garlic to a medium bowl
Use a microplane or fine grater and remove 3/4 teaspoon orange zest, add this to the bowl along with 3 tablespoons orange juice, and mix
Cut the tofu widthwise into 8 equal rectangles, then cut each rectangle in half for a total of 16 squares
Brush one side of the squares generously with the sauce using a pastry brush and place the tofu onto the baking sheet, sauce side up
Roast 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 and brush the tofu one more time on both sides, add some of the sauce to the veggies if desired
