Description
Enjoy a quick and vibrant dish of roasted tofu and colorful vegetables, all glazed in a delectable honey garlic sauce. Perfect for busy weeknights!
Ingredients
Scale
- 14 oz firm tofu, cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups broccoli florets
- 2 medium carrots, thinly sliced
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil
- 4 cloves garlic, minced
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C).
- Prepare Your Tofu: Press the tofu between paper towels to remove excess moisture. Cut into one-inch cubes.
- Chop Your Veggies: Chop the bell peppers, carrots, and broccoli into bite-sized pieces.
- Mix the Sauce: In a bowl, whisk together honey, soy sauce, minced garlic, and sesame oil until well combined.
- Assemble on a Sheet Pan: On a large sheet pan lined with parchment paper, spread out the tofu cubes and chopped vegetables. Drizzle half of the sauce over them and toss to coat evenly.
- Roast Away: Roast in the preheated oven for about 25-30 minutes or until everything is golden brown and tender. Toss halfway through cooking with additional sauce if desired.
- Serve: Transfer to plates and drizzle with any remaining sauce before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 19g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added flavor, marinate the tofu in the sauce for at least 30 minutes before roasting. - Feel free to customize with seasonal vegetables or substitute honey with maple syrup for a vegan option.