Sheet Pan Tofu Bowls
Ingredients
The sauce
-
¼
cup
grapeseed oil or cooking oil of choice
-
2
tablespoons
cider vinegar
-
1
tablespoon
soy sauce
-
1
tablespoon
maple syrup
-
1
inch piece
ginger, grated
-
½
teaspoon
garlic powder
-
½
teaspoon
cayenne pepper (optional)
The sheet pan tofu
-
1
14-ounce package
extra-firm tofu, drained, pressed and cut into 16 pieces
-
6
pieces
carrots, chopped into 2-inch pieces
-
2
cups
cauliflower florets
The bowls
-
2
cups
cooked farro
-
2
cups
cooked red lentils
-
to taste
fresh basil
-
to taste
cilantro
-
to taste
chopped green onions
-
to taste
pumpkin seeds, toasted if desired
-
to taste
sesame seeds, black and white, toasted if desired
Instructions
- Preheat the oven to 450°F and prepare a baking pan.
- Whisk together the sauce ingredients in a bowl.
- Coat the tofu pieces with some of the sauce and spread them on the baking pan.
- Bake the tofu for 10 minutes, flip, and bake for another 10 minutes.
- Coat the carrots and cauliflower with the remaining sauce.
- After 20 minutes of baking, add the carrots and cauliflower to the pan and bake for another 10 minutes.
- Stir the tofu and vegetables, add more sauce, and bake for an additional 10 minutes.
- Mix the cooked farro and lentils, then divide them into bowls.
- Top the bowls with the tofu and vegetables, drizzle with remaining sauce, and garnish as desired.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
50g
Total protein
20g
Sodium
500mg
Cholesterol
0mg
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