Sheet Pan Magic: Roasted Tofu and Veggie Bowl
Ingredients
Sauce
- 1/4 cup soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 4 garlic cloves minced
- 1 tbsp sugar
- 1 tbsp sesame oil
Sheet Pan Ingredients
- 2 blocks firm tofu cut into triangles
- 1 medium broccoli crown chopped into bite-size pieces
- 1 bunch asparagus trimmed and chopped in 2-3in pieces
- 1 tbsp vegetable oil
- salt and pepper to taste
Sheet Pan Bowl
- 2 cup brown rice cooked
- 1/4 cup cilantro for garnish (optional)
Instructions
- Preheat oven to 375F.
- Make the sauce by combining all the ingredients for the sauce above.
- Cube the block of tofu by cutting the width in half and cutting it into triangles. Set aside for at least 15mins.
- Marinade tofu triangles in sauce while prepping the vegetables.
- Wash and chop the vegetables and pat dry (if not already cut).
- Drizzle the vegetables with olive oil, seasoned with salt and pepper.
- Place sheet pan into the oven. Bake for 30 minutes. This would be a great time to cook your rice accordingly based on your package instructions.
- When the timer is up (or when vegetables are tender-crisp and edges of the tofu is golden brown), remove the pan from the oven.
- Serve roasted tofu and vegetables on a bed of brown rice, garnish with cilantro (optional) and drizzle it with leftover tofu marinade sauce.