🌱 Honey Sriracha Sheet Pan Tofu & Veggies

Honey Sriracha Sheet Pan Tofu & Veggies

Calories: 460

Protein: 31 g

Prep: 15 mins  |  Cook Time: 35 mins

Servings: 4

 

Ingredients

  • Extra-firm tofu - 800g / 28 oz / 2 blocks

  • Broccoli florets - 400g / 14 oz / 4 cups

  • Bell peppers (any color, sliced) - 300g / 10.6 oz / 2–3 peppers

  • Snap peas or green beans - 200g / 7 oz / 2 cups

  • Honey or maple syrup - 45ml / 3 Tbsp

  • Sriracha sauce - 30ml / 2 Tbsp

  • Soy sauce or tamari - 30ml / 2 Tbsp

  • Sesame oil - 15ml / 1 Tbsp

  • Garlic (minced) - 3 cloves

  • Fresh ginger (grated) - 1 tsp

  • Cornstarch - 15g / 0.5 oz / 1 Tbsp

  • Olive oil (for veggies) - 15ml / 1 Tbsp

  • Sesame seeds & green onions for garnish

  • Cooked rice (for serving) - 4 servings

 

Directions

1. Preheat oven to 425°F / 220°C. Line a large sheet pan with parchment paper.

2. Press tofu for 10 minutes, then cut into 1-inch cubes. Toss with cornstarch and a pinch of salt.

3. Spread tofu on one half of the sheet pan. Add vegetables to the other half, tossed with olive oil, salt, and pepper.

4. Roast for 20 minutes, flipping tofu halfway through.

5. Meanwhile, whisk together honey, sriracha, soy sauce, sesame oil, garlic, and ginger in a small bowl.

 

Meal Prep Instructions

  • Batch Cook: Double the recipe and use two sheet pans side by side. Leftovers reheat extremely well for weekday lunches.

  • Assemble Ahead (Option 1): Fridge: Store tofu, veggies, and rice separately for up to 4 days. Reheat tofu and veggies in oven or air fryer at 375°F for 5–7 minutes to re-crisp.

  • Freeze for Later (Option 2): Freeze Tofu Only: The glazed tofu freezes well for up to 1 month. Reheat in oven from frozen at 375°F for 15 minutes. Prepare fresh veggies when serving.

Dinner, Vegetarian OptionTameika Gentles