Sheet Pan Honey Soy Tofu and Vegetables
Crispy oven-baked tofu and colorful vegetables glazed in a sweet-savory honey-soy sauce — all on one pan for easy cleanup. Use agave or maple syrup to keep this fully vegan.
Ingredients
- 14 oz extra-firm tofu, pressed, cubed
- 3 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 1/2 cups sugar snap peas, trimmed
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp agave nectar or maple syrup
- 2 tsp toasted sesame oil
- 2 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp cornstarch
- 2 tbsp avocado oil or neutral oil
- 2 tsp sesame seeds
- 2 green onions, sliced
- 2 cups cooked white or brown rice (for serving)
Instructions
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1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
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2
Pat 14 oz pressed, cubed extra-firm tofu dry with paper towels, then toss with 2 tbsp cornstarch until evenly coated. Spread in a single layer on one side of the prepared pan. Drizzle with half the 2 tbsp avocado oil or neutral oil.
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3
In a small bowl, whisk together 1/4 cup low-sodium soy sauce (or tamari for gluten-free), 2 tbsp agave nectar or maple syrup, 2 tsp toasted sesame oil, 2 cloves minced garlic cloves, and 1 tsp grated fresh ginger to make the glaze.
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4
Toss 3 cups broccoli florets, 1 large sliced red bell pepper, and 1 1/2 cups trimmed sugar snap peas with the remaining avocado oil or neutral oil on the other side of the pan.
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5
Spoon half the glaze over the extra-firm tofu and toss the remaining glaze with the vegetables.
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6
Roast for 20 minutes. Remove from oven, flip the tofu cubes, and stir the vegetables. Return to oven for 8 to 10 more minutes until tofu is golden and crispy and vegetables are tender-caramelized.
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7
Serve over 2 cups cooked white or brown rice (for serving) and garnish with 2 tsp sesame seeds and 2 sliced green onions.