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- 14 oz firm tofu, pressed and cubed - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 carrot, julienned - 3 tablespoons honey - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 4 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon cornstarch - Salt and pepper, to taste - Sesame seeds and chopped green onions for garnish Gathering these ingredients makes the process easy and fun. Firm tofu gives a great texture. Fresh veggies add color and crunch. The honey, garlic, and ginger create a lovely flavor. This mix keeps your meal healthy and tasty. Using soy sauce or tamari provides a salty kick. Sesame oil adds depth to the sauce. Cornstarch helps the tofu get crispy. Finally, the sesame seeds and green onions make it look great! Start by preheating your oven to 400°F (200°C). This high heat helps the tofu and veggies cook well. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps food from sticking. Now, let’s make the marinade. In a large mixing bowl, combine honey, soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, salt, and pepper. Use a whisk to mix everything together until it is smooth. This marinade will bring great flavor to your dish. Next, it’s time to marinate the tofu. Take the cubed tofu and place it in the bowl with the marinade. Gently toss the tofu until it is fully coated. This step is key for flavor. Let the tofu sit in the marinade for about 15 minutes. This allows the tofu to soak up all those delicious flavors. Once the tofu has marinated, prepare your vegetables. Chop the broccoli into florets, slice the bell pepper, trim the snap peas, and julienne the carrot. After prepping the veggies, spread the marinated tofu on one half of the baking sheet. Then, arrange the vegetables on the other half in a single layer. For even cooking, make sure that the pieces are not crowded. You can drizzle a bit of olive oil on the veggies and season with salt and pepper for extra taste. Toss them lightly to combine. Now, it’s time to bake! Place the baking sheet in the preheated oven. Bake the tofu and veggies for 25 to 30 minutes. Halfway through, carefully flip the tofu and veggies to ensure they cook evenly. You will know it’s done when the tofu is golden brown and the vegetables are tender. Once baked, take the dish out of the oven and enjoy your warm, flavorful meal! Marination is key for great flavor. I let tofu sit in the marinade for at least 15 minutes. This time helps the tofu soak up all the sweet and savory notes. You can adjust the marinade to your taste. If you like it sweeter, add more honey. For a saltier punch, increase the soy sauce. Tofu should be golden brown for the best taste. To achieve this, spread the tofu evenly on the baking sheet. Flipping it halfway through cooking helps it brown nicely. For tender veggies, cut them into uniform pieces. This ensures they cook at the same rate. Broccoli, bell pepper, snap peas, and carrot all cook well together. A sturdy baking sheet is a must. I prefer one with a rim to catch juices. Use parchment paper to prevent sticking and make cleanup easy. For prep, a good cutting board and a sharp knife are essential. A whisk helps mix the marinade smoothly. These tools make your cooking experience fun and efficient. {{image_2}} You can switch out tofu for tempeh or chicken. Tempeh has a nutty taste and is packed with protein. Chicken offers a classic flavor that many love. For a vegan option, use chickpeas or lentils. They provide a hearty base and soak up flavors well. Feel free to swap out the veggies. Cauliflower, zucchini, and asparagus work great. You can also mix in some mushrooms for extra umami. Think about seasonal veggies too. In summer, add bell peppers and corn. In fall, use sweet potatoes or Brussels sprouts. Want a kick? Try adding chili flakes to the honey garlic sauce. For a low-sugar option, substitute honey with agave syrup or a sugar-free alternative. This keeps the dish flavorful without the extra sugar. You can even blend in a bit of lime juice for brightness. To store leftovers, wait until the dish cools down. Then, place everything in the fridge. I suggest using airtight containers. They keep food fresh and prevent odors from mixing. Make sure to separate the tofu from the veggies. This helps preserve their textures. To reheat, use the oven if you can. Set it to 350°F (175°C) and warm the dish for about 10-15 minutes. This method keeps the tofu crisp. If you use a microwave, cover it with a damp paper towel. This will help avoid sogginess. Heat in short bursts to check the dish often. Tofu lasts about a week when opened. Check the date on the package for safety. Fresh veggies like broccoli and bell peppers last around 3-5 days in the fridge. Look for any discoloration or slimy spots. These are signs of spoilage. If you see them, it's best to toss the affected items. Yes, you can prep this recipe ahead. First, marinate the tofu up to 24 hours before cooking. Store the marinated tofu in an airtight container in the fridge. You can also chop the veggies in advance. Keep them in separate containers. This way, you save time on cooking day. Just remember to store everything in the fridge to keep it fresh. This dish pairs well with many sides. You could serve it over steamed rice. Quinoa is another great option. A light salad with mixed greens adds freshness too. You can also enjoy it with a side of noodles for a heartier meal. Any of these sides will complement the sweet and savory flavors of the tofu and veggies. Absolutely! To make it gluten-free, use tamari instead of soy sauce. This simple swap keeps the flavor while being safe for those with gluten issues. The recipe is already vegetarian and can fit vegan diets if you use maple syrup instead of honey. Feel free to add or swap veggies to match your dietary needs. If you want some heat, add red pepper flakes to the marinade. Start with half a teaspoon and adjust to your taste. You could also add fresh chopped chili peppers for more heat. Another option is a spicy sauce, like sriracha, drizzled on top before serving. These additions keep the flavors balanced while giving it a kick. In this blog post, we explored a delicious sheet pan honey garlic tofu recipe. You learned about key ingredients, marinating tips, and cooking techniques. We also discussed ways to customize the dish for your taste and dietary needs. Remember, marinating tofu boosts flavor, while the right cooking methods ensure a great texture. Use these tips and enjoy your cooking! This recipe not only offers satisfaction but also encourages creativity with your meals. Happy cooking!

Sheet Pan Honey Garlic Tofu & Veggies

Savor the flavors of our Sweet & Savory Sheet Pan Honey Garlic Tofu & Veggies. This delightful recipe combines firm tofu and colorful vegetables all baked to perfection with a sweet and tangy honey garlic marinade. It's an easy and healthy meal that’s perfect for busy weeknights. Ready in just 45 minutes, this dish is sure to impress! Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

14 oz firm tofu, pressed and cubed

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 carrot, julienned

3 tablespoons honey

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

4 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon cornstarch

Salt and pepper, to taste

Sesame seeds and chopped green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, whisk together honey, soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, salt, and pepper to create the marinade.

      Add the cubed tofu to the marinade and gently toss to coat the tofu completely. Let it marinate for 15 minutes for better flavor absorption.

        While the tofu is marinating, prepare the vegetables: chop the broccoli into florets, slice the bell pepper, trim the snap peas, and julienne the carrot.

          After marinating, spread the tofu cubes evenly on one half of the prepared baking sheet.

            On the other half of the baking sheet, arrange the vegetables in a single layer. Is it okay to drizzle a little olive oil and season with salt and pepper. Toss to combine.

              Bake in the preheated oven for 25-30 minutes, flipping the tofu and veggies halfway through, until the tofu is golden brown and the vegetables are tender.

                Once done, remove from the oven; serve warm, garnished with sesame seeds and chopped green onions.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4