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- 1 block (14 oz) firm tofu, drained and pressed - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, thinly sliced - 2 tablespoons olive oil - 1/4 cup low-sodium soy sauce - 3 tablespoons honey or maple syrup - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - 1 teaspoon sesame oil - 1 tablespoon cornstarch - 1 tablespoon sesame seeds (for garnish) - Green onions, chopped (for garnish) You can swap tofu for tempeh or chickpeas. Both give great texture. For the veggies, use snap peas or zucchini instead of bell peppers. You can also try cauliflower instead of broccoli. If you need a low-sugar option, replace honey with agave syrup. For soy sauce, use coconut aminos for a soy-free choice. Fresh produce brings bright flavors and vibrant colors. It is often packed with nutrients and fiber, making meals healthier. Using fresh veggies helps you feel full while eating fewer calories. Plus, fresh food tastes better! When you use seasonal produce, you support local farmers and reduce your carbon footprint. Eating fresh helps you connect with your food and makes cooking more enjoyable. To start, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Take your block of firm tofu and drain it. Press the tofu to remove excess water. This step helps the tofu absorb the flavor. Next, cut the tofu into bite-sized cubes. In a mixing bowl, add the cubed tofu. Then, pour in the olive oil, soy sauce, honey or maple syrup, ginger, garlic, and sesame oil. Toss everything well. Make sure the tofu is coated evenly. This will enhance the taste as it cooks. While the tofu marinates, chop your vegetables. Use a cup of broccoli florets, one sliced red bell pepper, one sliced yellow bell pepper, and a thinly sliced carrot. Arrange the vegetables on the other half of the baking sheet. Drizzle them with a bit of olive oil. Add a sprinkle of salt and pepper for flavor. This simple step brings out the natural sweetness of the veggies. Now, it’s time to bake! Place the baking sheet in your preheated oven. Bake for 25 to 30 minutes. Make sure to flip the tofu and veggies halfway through. This ensures everything cooks evenly. When the timer goes off, check for a golden and slightly crispy look. Once done, take it out of the oven and sprinkle sesame seeds on top. Serve it hot and garnish with chopped green onions. This adds a nice touch and extra flavor. Tofu can be tricky, but I have simple tips. First, always use firm tofu. This helps it hold shape when cooking. Press the tofu well before cutting. This removes excess water, allowing better flavor absorption. Cut the tofu into equal-sized cubes. This ensures they cook evenly. When seasoning, toss the tofu with oil and cornstarch. This creates a crispy exterior when baking. For perfect veggies, cut them into similar sizes. This helps them cook at the same rate. Broccoli florets should be small, while bell peppers can be sliced thin. The carrot should be cut into thin rounds. This way, all the veggies roast beautifully. Drizzle them lightly with olive oil. A pinch of salt and pepper will enhance their flavor. Remember to flip them halfway through cooking. This ensures even roasting and great texture. This recipe shines for meal prep. You can make a big batch and store leftovers. Divide the tofu and veggies into containers. They keep well in the fridge for up to four days. When ready to eat, just reheat in the microwave or oven. You can also mix in cooked rice or quinoa for a full meal. Feel free to add different sauces or toppings for variety. This keeps your meals exciting all week! {{image_2}} You can make this dish fully vegan. Just use maple syrup instead of honey. It adds sweetness without any animal products. Make sure your soy sauce is vegan too. This way, everyone can enjoy this tasty meal! Feel free to mix in your favorite veggies. Snap peas or mushrooms work great. You can also add zucchini or sweet potatoes. Just cut them into even pieces. This keeps cooking time the same. More colors on your plate make it look fun! If you like heat, add some red pepper flakes. You can also use sriracha or chili paste. Start with a small amount and taste. You can always add more, but you can't take it out! Adjust it to your liking for a fun kick. After you make your sheet pan teriyaki tofu and veggies, let it cool. Use an airtight container to keep it fresh. Store it in the fridge for up to four days. If you want to keep it longer, consider freezing it. To reheat, take the tofu and veggies out of the fridge. Place them on a baking sheet and preheat your oven to 350°F (175°C). Heat for about 15-20 minutes until warm. You can also use a microwave. Heat in short bursts, stirring in between, until hot. To freeze, place the cooled tofu and veggies in a freezer-safe bag. Squeeze out any air before sealing. This helps prevent freezer burn. It can stay frozen for up to three months. When you’re ready to eat, thaw it in the fridge overnight and reheat as needed. Yes, you can. Firm tofu is best for this dish. It holds its shape well during cooking. If you prefer softer tofu, use silken tofu. Just be careful when mixing it. It might break apart easily. You can use agave syrup or brown sugar as a substitute. Both add sweetness and flavor. If you want a sugar-free option, try using stevia or monk fruit sweetener. Adjust the amount to taste, as these sweeteners can be much sweeter than honey or maple syrup. To make this dish gluten-free, use gluten-free soy sauce. Look for tamari, which is a great alternative. Ensure all other ingredients are gluten-free too, like the cornstarch. This way, you can enjoy the same great flavors without gluten. This blog covered how to make a tasty dish using fresh ingredients. You learned about key ingredients, substitutions, and benefits of fresh produce. I shared step-by-step instructions for prepping tofu and roasting veggies. You also got helpful tips for perfecting textures and making this dish meal prep-friendly. Lastly, we discussed variations and proper storage techniques. Fresh ingredients make meals better, and you can always adjust recipes to fit your needs. Get cooking and enjoy this delicious, easy meal!

Sheet Pan Teriyaki Tofu & Veggies

Elevate your dinner game with this delicious Sheet Pan Teriyaki Tofu & Veggies recipe! Perfect for a quick weeknight meal, this easy dish combines crispy tofu and colorful vegetables, all coated in a savory teriyaki sauce. In just 40 minutes, you’ll have a tasty and healthy dinner for four. Ready to impress your family? Click through to explore the full recipe and make your next meal a hit!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 carrot, thinly sliced

2 tablespoons olive oil

1/4 cup low-sodium soy sauce

3 tablespoons honey or maple syrup

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 teaspoon sesame oil

1 tablespoon cornstarch

1 tablespoon sesame seeds (for garnish)

Green onions, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    Start by cutting the pressed tofu into bite-sized cubes. In a mixing bowl, combine the cubed tofu, olive oil, cornstarch, soy sauce, honey (or maple syrup), ginger, garlic, and sesame oil. Toss well to coat the tofu evenly.

      Spread the seasoned tofu evenly on one half of the prepared baking sheet.

        On the other half of the baking sheet, arrange the broccoli, bell peppers, and carrot. Drizzle with a little olive oil and sprinkle with salt and pepper.

          Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the tofu and veggies halfway through to ensure even cooking.

            When finished, everything should be golden and slightly crispy. Remove from the oven and sprinkle sesame seeds over the top.

              Serve immediately, garnished with chopped green onions for added flavor and color.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4