Sheet Pan Honey Garlic Tofu and Vegetables
Savor the delightful flavors of Sheet Pan Honey Garlic Tofu and Vegetables, where caramelized tofu meets vibrant, colorful veggies. This easy one-pan recipe is perfect for busy weeknights or leisurely weekends, offering a sweet and savory taste that will impress everyone at your table. With minimal preparation and effortless cleanup, you can enjoy a nourishing meal without the fuss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cups broccoli florets
- 2 medium carrots, sliced thinly
- 3 cloves garlic, minced
- ¼ cup honey (or maple syrup for vegan)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
Instructions
- Preheat oven to 400°F (200°C).
- Press tofu between paper towels for 10 minutes to remove excess moisture; then cut into cubes.
- Chop bell peppers, broccoli, and carrots into bite-sized pieces.
- In a bowl, whisk together honey, soy sauce, minced garlic, and sesame oil until well combined.
- On a baking sheet, toss tofu and vegetables with the sauce until evenly coated.
- Spread in an even layer on the sheet pan and roast for 25-30 minutes or until golden brown and slightly crispy.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 300
- Sugar: 20g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Substitute any vegetables based on your preference; zucchini or snap peas work well too. For added spice, incorporate red chili flakes or fresh ginger into the sauce. Leftovers store well in airtight containers for up to three days.