Sheet Pan Dinner: Hoisin Tofu and Vegetables Ep. 73

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

hoisin sauce

🥗Healthier: homemade hoisin sauce

💰Cheaper: soy sauce + sugar

Homemade versions can reduce preservatives, while soy sauce + sugar is more budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits, while vegetable oil is cost-effective.

snap peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious and frozen peas are often cheaper.

Preheat the oven to 425 degrees Fahrenheit.

Press the tofu using a tofu press or between paper towels with a weight for 15 to 30 minutes to remove excess moisture.

Cube the pressed tofu into half-inch pieces.

Make the marinade by mixing hoisin sauce (about 1/4 to 1/3 cup), soy sauce or gluten-free tamari sauce, and corn starch in a bowl.

Add the cubed tofu to the marinade and toss to coat.

Chop the vegetables: cut broccoli into florets, slice red and orange bell peppers into bite-sized pieces, slice zucchini in half and then into half-moon shapes, and cut red onion into demi-moons.

Drizzle the chopped vegetables with extra virgin olive oil and sprinkle with salt and black pepper.

Spread the vegetables on a large baking sheet lined with aluminum foil.

Scatter the marinated tofu over the vegetables and pour any leftover marinade on top.

Bake in the oven for exactly 25 minutes.

Serve over cauliflower rice, adding a splash of sesame seed oil before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens