Sheet Pan Balsamic Tofu & Veggies

Name: Sheet Pan Balsamic Tofu & Veggies
Cook time: 40 min
Cuisine: american
Ingredients: 400 g extra firm tofu; 3 tbsp balsamic vinegar; 1 tbsp soy sauce; 0.5 tbsp maple syrup; 2 tbsp olive oil; 1 tbsp cornstarch; 2 cups broccoli florets; 1 medium red bell pepper; 1 small red onion; to taste salt; to taste black pepper

Crispy tofu cubes and roasted vegetables glazed in a sticky balsamic reduction. A simple, nutritious plant-based dinner packed with flavor.

40mTime

EasyDifficulty

2 pplServings

AmericanCuisine

Ingredients

0 of 11 ingredients checked

Proteins

400 g Extra Firm Tofu

Produce

2 cups Broccoli Florets
1 medium Red Bell Pepper
1 small Red Onion

Grains & Starches

1 tbsp Cornstarch

Sauces & Oils

3 tbsp Balsamic Vinegar
1 tbsp Soy Sauce
2 tbsp Olive Oil

Spices & Seasoning

to taste Salt
to taste Black Pepper

Pantry

0.5 tbsp Maple Syrup

11 items

Instructions

Techniques one tap away on the steps that use them

roasting

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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Toss the pressed extra firm tofu cubes with cornstarch, salt, and pepper until coated. Arrange on one side of the baking sheet.

Toss broccoli florets, red bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper on the other side of the sheet.

for 15 minutes.

Whisk balsamic vinegar, soy sauce, maple syrup, and remaining olive oil in a small bowl.

Remove pan from oven. Pour the balsamic mixture over the tofu and veggies. Toss gently to coat. Return to oven for another 10-15 minutes until glaze is sticky.