Sheet Pan Hoisin Tofu and Vegetables
An easy plant-based dinner adapted from Taste of Home's Hoisin Sriracha Sheet Pan Chicken.
Servings: 4 servings
Calories: 273kcal
Ingredients
- ⅓ cup hoisin sauce
- ¼ cup tamari
- 1 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons minced fresh ginger
- 1 teaspoon sriracha optional, or use more for a spicier sauce
- 2 garlic cloves minced
- 1 14-ounce package extra firm tofu, pressed and cut into 1-inch cubes
- 1 crown broccoli broken into florets
- 1 red onion quartered and broken into pieces
- 1 medium red yellow or orange bell pepper, cut into ¾-inch pieces
- 1 medium zucchini cut until ½-inch thick half-moons
- Quinoa rice or your favorite grain, for serving
- 1 tablespoon sesame seeds
- Fresh cilantro or basil leaves for garnish (optional)
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Whisk the hoisin, tamari, maple syrup, vinegar, oil, ginger, sriracha and garlic cloves together in a small bowl.
- Place the tofu, broccoli, onion, pepper and zucchini on the lined sheet pan. Drizzle with ⅔ cup of the sauce and gently toss to coat.
- Bake the tofu and vegetables for 20 minutes; stir and bake for 20 minutes more, or until the vegetables are softened and just beginning to brown.
- Serve the vegetables over bowls of grains; drizzle with the remaining sauce, sesame seeds, and fresh herbs, if you're using them.
Nutrition
Serving: 1/4 of recipe, without grains | Calories: 273kcal | Carbohydrates: 25.6g | Protein: 20.7g | Fat: 10.8g | Saturated Fat: 0.9g | Fiber: 3g | Sugar: 12.4g