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Sheet Pan Chinese Cashew Tofu

A colorful, crunchy, and saucy vegan meal perfect for quick dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 Servings
Course: Dinner
Cuisine: Chinese-Inspired
Ingredients Method

Ingredients
  

Vegetables & Tofu:
  • 2 bell peppers sliced
  • 2 heads broccoli chopped into florets
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 block extra-firm tofu pressed and cubed
Sauce & Seasoning:
  • 1/4 cup coconut nectar or maple syrup
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 cup liquid aminos or tamari
  • 1 teaspoon Sriracha adjust to taste
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 tablespoon rice vinegar
  • 1/2 cup roasted cashews
  • 1/4 cup water

Method
 

  1. Preheat oven to 425°F (220°C) and prepare tofu, broccoli, and peppers.
  2. Whisk sauce ingredients: coconut nectar, lime juice, liquid aminos, Sriracha, rice vinegar, cornstarch-water mix.
  3. Toss tofu and veggies with sauce on sheet pan.
  4. Roast 20–25 minutes until tofu is crispy and veggies tender. Add cashews in last 5 minutes.
  5. Serve hot over rice or noodles with extra lime juice.