SHEET PAN CASHEW TOFU & VEGGIES
I love sheet pan meals – they make life so easy. Less time, steps, and clean up required! This sheet pan cashew tofu and veggies recipe is from my May 2023 series where I took a $50 grocery list and turned it into a week of dinners, and it’s one you’ll love whether you’re vegan or not! It has all different tastes and textures that make for a perfect bite every time. Give it a try!
SHEET PAN CASHEW TOFU & VEGGIES
SHEET PAN CASHEW TOFU & VEGGIES
3-4
servings30
minutes35
minutesI love sheet pan meals – they make life so easy. Less time, steps, and clean up required! This sheet pan cashew tofu and veggies recipe is from my May 2023 series where I took a grocery list and turned it into a week of dinners, and it’s one you’ll love whether you’re vegan or not! It has all different tastes and textures that make for a perfect bite every time. Give it a try!
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Ingredients
- PAN
14 oz pack of firm tofu
2 tbsp olive or avocado oil
4-6 celery ribs, chopped
3-4 large carrots, chopped
2 cups broccoli florets (about 2/3 of a head of broccoli)
1 tsp kosher salt
1/2 tsp ground black pepper
2 tsp garlic powder
2/3 cup raw cashews
1/4 cup fresh chopped parsley
- SAUCE
1/2 cup coconut aminos or reduced sodium soy sauce
2 tbsp pure maple syrup
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp garlic powder
1/4 tsp red pepper flakes (optional)
Directions
- Preheat the oven to 400F and line a large sheet pan with parchment paper. Press the tofu for 30 minutes by wrapping it in paper towels or a clean kitchen towel and putting a heavy weight pan or other object on top (if you don’t have a tofu press).
- Cut the tofu into 1/2-inch cubes and add it to the sheet pan along with the olive oil, chopped celery, carrots, and broccoli. Add the salt, pepper, and garlic powder, and mix with clean hands to evenly coat the vegetables and tofu. Bake for 20 minutes.
- Meanwhile, make the sauce: combine all the sauce ingredients in a jar or bowl and whisk vigorously until combined.
- Remove the sheet pan from the oven and evenly drizzle the sauce over top. Add the raw cashews to the pan, and bake for an additional 15 minutes, until crisp.
- Remove from the oven and serve immediately with chopped parsley on top. Add a side of white or brown rice if desired.
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This was so tasty! All of us liked it, even the toddler!
This recipe converted me into a tofu person when it comes to quick, easy, healthy meals. Thank you!!!
Hi Sara!! This makes me so happy, can’t wait to see what other tofu recipes you make!!