Sheet Pan Golden Tofu Medley
Gluten free & vegan
  • 1/3cup raw cashews
  • 212 oz pkgs. extra-firm tofu
  • 2 1/2tsp grapeseed oil or avocado oil
  • 3/4tsp salt
  • 1head broccolicut into 1-inch florets
  • 2 red bell pepperssliced into 4 pieces and seeds removed
  • 2 shallotschopped
  • 2 garlic cloves
  • 1Tbsp chopped ginger
  • 1tsp turmeric
  • 1/4tsp cayenne
  • 1/4tsp black pepper
  • Juice of 1/2 lime
  1. In bowl, place cashews, cover with water, and let soak at least 2 hours.
  2. Preheat oven to 425 F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
  3. Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently for about 30 seconds to extract excess liquid. Slice each tofu block lengthwise into 2 slabs and then slice each slab into 2 triangles. Place tofu on 1 baking sheet and brush tops with 1/2 tsp oil and sprinkle on 1/4 tsp salt.
  4. In large bowl, place broccoli florets and red pepper and toss with 1 tsp oil and 1/4 tsp salt. Spread vegetables out on second baking sheet. Place sheets in oven and bake for 25 minutes, until tofu is golden brown and vegetables are darkened in a few spots, stirring vegetables once halfway through the cooking time.
  5. Meanwhile, in small skillet, heat 1 tsp oil over medium heat. Add shallots and garlic; heat 1 minute. Add ginger and heat 30 seconds. Stir in turmeric, cayenne, 1/4 tsp salt, and black pepper; heat 30 seconds.
  6. Drain cashews and place in blender with 1/2 cup water, lime juice, and contents of skillet. Blend until very smooth.
  7. Divide tofu and vegetables among serving plates and drizzle with cashew sauce.
Recipe Notes

Per serving: 436 calories; 30 g protein; 26 g total fat (4 g sat. fat); 25 g total carbohydrates (7 g sugars, 7 g fiber); 501 mg sodium