Sheet Pan Ginger-Sesame Roasted Mixed Vegetables with Tofu

Vibrant vegetables roasted until tender-crisp with a fragrant ginger-sesame glaze, finished with pan-seared tofu for a satisfying plant-based main course.

Cuisine: Asian

Category: Sheet Pan

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 14 oz firm tofu
• 2 cups broccoli florets
• 1 red bell pepper
• 1 yellow bell pepper
• 1 cup carrots
• 1 cup sugar snap peas
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger
• 1 clove garlic
• 1 tsp honey

Instructions

1. Step 1: Preheat oven to 425°F. Press tofu to remove excess moisture, then cube into 1-inch pieces. Toss tofu with 1 tbsp sesame oil and spread on a parchment-lined baking sheet. Roast for 20 minutes until golden.
2. Step 2: Whisk remaining 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 1 minced garlic clove, and 1 tsp honey in a bowl until combined.
3. Step 3: Toss broccoli, bell peppers, carrots, and snap peas with the sauce until evenly coated. Spread on the baking sheet around the tofu. Return to oven and roast for 15-18 minutes until vegetables are tender-crisp and edges are caramelized.
4. Step 4: Remove from oven, sprinkle with 1/2 tsp sesame seeds, and serve immediately.