Easy Sheet Pan Crisp Tofu, Broccoli & Cauliflower

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly and still provide protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

Press 1 pound of firm tofu to remove excess moisture.

Cut tofu into 3/4 inch cubes.

In a mixing bowl, combine tofu with 2 tablespoons of aquafaba, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/2 teaspoon of onion powder.

Sprinkle 1/4 cup of arrowroot over the tofu and toss to coat evenly.

Preheat the oven to 425°F.

Place the coated tofu on a sheet pan along with 7 cups of broccoli florets, cauliflower florets, and red bell pepper.

Bake in the oven for about 30 minutes, stirring halfway through to ensure even cooking.

Remove from the oven and let cool slightly before serving with brown jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens