Spicy Tofu and Roasted Vegetables
A quick and easy recipe for spicy tofu and roasted vegetables that cooks in a mini sheet pan, perfect for a cozy dinner for two.
Servings: 3 servings
Calories: 350kcal
Ingredients
For the Vegetables
- 1 cup broccoli florets Heaping cup
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 small zucchini, halved and sliced Or any quick-cooking vegetable
For the Tofu
- 7 to 10 ounces firm or extra-firm tofu, patted dry and cubed
- 2 tablespoons neutral oil
- 1 teaspoon soy sauce or tamari
- 1 teaspoon sriracha or chili sauce
- 1 teaspoon honey or maple syrup
- 1 teaspoon cornstarch
For Seasoning the Vegetables
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- to taste black pepper
To Finish
- 2 lemon wedges
- fresh herbs Optional
- cooked rice or noodles For serving
Instructions
Preparation
- Preheat the oven to 425°F (415°F for toaster oven).
- Chop the vegetables into small, even pieces and season with 1 tablespoon of oil, paprika, garlic powder, Italian seasoning, salt, and pepper. Spread on the mini sheet pan in a single layer.
Cooking
- Roast the vegetables for 12 minutes.
- Meanwhile, whisk together soy sauce, sriracha, and honey. Toss the tofu cubes with the remaining 1 tablespoon oil, the sauce, and cornstarch until lightly coated.
- After 12 minutes, stir the vegetables and make space on the pan. Add tofu in a single layer and roast for an additional 12 to 15 minutes until vegetables are tender and tofu is crisp.
Finishing Touches
- Squeeze lemon over the vegetables and tofu. Serve in bowls over rice or noodles and sprinkle with fresh herbs if desired.
Notes
For added crispiness, a short broil at the end can help. Cut vegetables in similar sizes to ensure even roasting. If doubling the recipe, use two mini pans or one larger pan to avoid steaming.