Sheet Pan Crispy Tofu and Vegetables
Crispy baked tofu with colorful roasted vegetables on a single sheet pan. A low-calorie vegan dinner that's surprisingly satisfying.
PROTEIN 16g
CALORIES 260
P:E RATIO 0.5
TIME 45m
YIELD 4
P:E 0.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 block extra-firm tofu, pressed and cubed 16G PROTEIN
2 cups broccoli florets HIGH FIBER
1 red bell pepper, diced FLAVOR
1 cup snap peas FLAVOR
2 tbsp soy sauce FLAVOR
1 tbsp sesame oil FLAVOR
1 tbsp cornstarch PRODUCE
1 tsp garlic powder FLAVOR
1 tsp ginger powder FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Tofu will soften slightly.
- Batching: Press tofu for at least 30 minutes for the crispiest results.
- Reheat: Oven at 400°F for 8 minutes or air fryer at 375°F for 5 minutes for crispiest reheat.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F. Line a sheet pan with parchment paper.
02
THE MACRO PREP
Toss pressed tofu cubes with soy sauce, cornstarch, and garlic powder.
03
VEGGIE STEAM-SAUTÉ
Spread tofu on one half of the sheet pan.
04
THE MACRO PREP
Toss vegetables with sesame oil and ginger powder. Spread on the other half.
05
STEP 5
Bake 25-30 minutes, flipping tofu halfway, until tofu is golden and crispy.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 block extra-firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 cup snap peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp ginger powder