A delicious and easy vegan sheet pan recipe featuring crispy tofu and a medley of colorful vegetables coated in a savory hoisin sauce. Perfect for a quick weeknight dinner!
Ingredients:
- 1 block extra firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions:
Turn on the oven and heat it up to 400F 200C
Mix hoisin sauce, soy sauce, sesame oil, rice vinegar, garlic powder, and ginger powder in a small bowl with a whisk
Put broccoli florets, red onion, sliced bell peppers, and tofu on a sheet pan
Spread the hoisin sauce mix over the vegetables and tofu
Add toss to cover evenly
Add pepper and salt to taste
Stir the vegetables every five minutes while baking in a hot oven for twenty-five to thirty minutes, or until the tofu is crispy and the vegetables are soft
Take it out of the oven when it's done and serve it hot
If you want, you can add sesame seeds or chopped green onions as a garnish
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