Sheet Pan Sweet Chili Tofu Veggies

$- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons sweet chili sauce - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced - 1 cup broccoli florets I love using firm tofu for this dish. It holds its shape well and absorbs flavors nicely. Sweet chili sauce adds a sweet and tangy kick that pairs perfectly with the fresh veggies. Red and yellow bell peppers bring color and crunch. Zucchini adds a nice texture, while broccoli packs in nutrients. - 1 tablespoon soy sauce or tamari - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon ginger, minced Seasoning brings everything together. Soy sauce or tamari gives a savory depth. Olive oil adds richness and helps with roasting. Fresh garlic and ginger offer aromatic notes that elevate the dish. - Sesame seeds - Chopped green onions Toppings add extra flair. Sesame seeds provide crunch and a nutty flavor. Chopped green onions add freshness and color. These small touches make the dish visually appealing and tasty. Preheating the Oven First, set your oven to 425°F (220°C). This high heat will help the tofu get crispy and the veggies tender. Preheating is key for even cooking. Lining the Baking Sheet Next, grab a large baking sheet and line it with parchment paper. This keeps the tofu and veggies from sticking. It also makes cleanup easy later. Combining Marinade Ingredients In a medium bowl, mix the sweet chili sauce, soy sauce, olive oil, minced garlic, and ginger. Stir well to combine. This marinade gives the tofu great flavor. Coating Tofu Cubes Now, add the cubed tofu to the bowl. Gently toss the tofu until it is well coated. Let it sit for about 15 minutes. This helps the tofu soak in all those tasty flavors. Chopping Bell Peppers and Zucchini While the tofu marinates, chop one red bell pepper, one yellow bell pepper, and one zucchini. Cut them into bite-sized pieces. The colors make the dish look vibrant and appealing. Seasoning the Veggies Place the chopped veggies on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss them to coat evenly. This step adds flavor and helps them roast nicely. Assembling Tofu and Veggies Once the tofu has marinated, lay the tofu cubes over the veggies on the baking sheet. Spread them out evenly. This ensures that everything cooks well together. Roasting Time and Techniques Roast in the preheated oven for 25 to 30 minutes. Flip the tofu and veggies halfway through. This helps them brown evenly. When done, the tofu should be golden, and the veggies should be tender. Best Tofu Types to Use I recommend firm tofu for this recipe. It holds its shape well and absorbs flavors nicely. Silken tofu can break apart too easily. Extra-firm tofu also works well if you want more texture. Marinating Time Adjustments Marinate your tofu for at least 15 minutes. If you have time, let it sit longer for deeper flavor. You can even marinate it overnight in the fridge for a bold taste. Additional Flavor Booster Ingredients You can add a splash of lime juice or a dash of sriracha for extra zing. Try adding fresh herbs like cilantro or basil for more flavor. These small additions can change the dish greatly. Using Fresh vs. Frozen Vegetables Fresh vegetables give the best taste and crunch. However, frozen veggies can save time. Just make sure to thaw and drain them well before cooking. This prevents extra water from making your dish soggy. Spacing on the Baking Sheet Do not crowd the baking sheet. Leave some space between the tofu and veggies. This allows hot air to circulate, making everything cook evenly. A good rule is to arrange them in a single layer. Flipping the Ingredients Correctly Flip the tofu and veggies halfway through roasting. Use a spatula to turn them over gently. This ensures all sides get golden and crispy. Cook until everything is tender and slightly charred for the best flavor. {{image_2}} You can easily change the veggies in this dish. This keeps it fresh and fun. Here are some ideas for other vegetable options: - Carrots, cut into sticks - Snap peas or green beans - Cauliflower florets - Sweet potatoes, diced For seasonal vegetable suggestions, consider using: - Asparagus in spring - Brussels sprouts in fall - Butternut squash in winter These swaps can make your meal even more exciting. Want to kick up the heat? Adding extra spice is easy. Here’s how: 1. Mix in some red pepper flakes. Start with a pinch and add more to taste. 2. Try adding sliced jalapeños or serrano peppers. These bring a fresh heat. Recommended spicy ingredients include: - Sriracha for a tangy kick - Chili paste for depth - Hot sauce to drizzle on top These options add bold flavors to the dish. Switching up the sauce can change the whole vibe of the meal. Here are some alternative sauces to try: - Teriyaki sauce for a sweet and savory profile - Peanut sauce for a nutty twist - Hoisin sauce for a rich flavor If you want to make your own sweet chili sauce, here’s a simple recipe: 1. Combine 1 cup sugar, 1/2 cup water, and 1/4 cup rice vinegar in a pot. 2. Stir in 2 tablespoons of sambal oelek for heat. 3. Cook on low until thickened, about 10 minutes. This homemade version can take your dish to the next level. - Store leftovers in an airtight container. - Keep them in the fridge for up to three days. - Make sure the dish cools completely before sealing. - Reheat in the oven for best results. - Set the oven to 350°F (175°C) and warm for about 10 minutes. - You can also use a microwave, but it may make the tofu soggy. - To avoid soggy tofu and veggies, cover the dish with a paper towel while microwaving. - Freeze the dish before or after cooking. - If freezing before, marinate the tofu and veggies first. - Store in freezer-safe containers or bags. - Thaw overnight in the fridge before reheating. - Use within three months for the best taste. Yes, you can easily make this recipe gluten-free. Just swap regular soy sauce for tamari. Tamari is a gluten-free soy sauce that keeps the flavor intact. Check your sweet chili sauce, too, as some brands contain gluten. Choose a gluten-free brand for the best results. This dish is already vegan! The tofu is plant-based, and the sauces do not contain any animal products. Always check the labels on your sweet chili sauce and soy sauce to confirm they are vegan-friendly. This dish pairs well with many sides. Serve it over steamed rice or quinoa for a filling meal. You can also enjoy it with a fresh salad or some warm naan bread. Adding a side of coconut curry soup can elevate the meal, too. You can store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the dish in a freezer-safe container. It can last for about 2 months in the freezer. Just remember to thaw it in the fridge before reheating. This recipe combines firm tofu, fresh veggies, and a tasty sauce. You learned how to prepare, marinate, and roast your dish to perfection. I shared tips to ensure your tofu shines and ways to switch up ingredients. You can also store extras and enjoy later. Cooking can be simple and fun. With this guide, you can make meals that taste great and fit your needs. Enjoy trying new flavors and variations as you cook!$

Sheet Pan Sweet Chili Tofu Veggies

Savor the delightful flavors of Sheet Pan Sweet Chili Tofu & Veggies! This easy, healthy recipe brings together crispy tofu and colorful veggies, all roasted to perfection in just 45 minutes. Perfect for a quick weeknight dinner or meal prep, this dish is packed with taste and nutrition. Click through now to explore the full recipe and impress your taste buds! #TofuRecipes #SheetPanDinner #HealthyEating #VeganMeals

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Ingredients

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons sweet chili sauce

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon olive oil

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 cup broccoli florets

3 cloves garlic, minced

1 teaspoon ginger, minced

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a medium bowl, combine sweet chili sauce, soy sauce, olive oil, minced garlic, and ginger. Mix well.

Add the cubed tofu to the marinade and gently toss to coat. Let it sit for about 15 minutes to absorb the flavors.

While the tofu is marinating, prepare the veggies by placing the chopped bell peppers, zucchini, and broccoli on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat.

Once the tofu has marinated, lay the tofu cubes evenly over the veggies on the baking sheet.

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

Once cooked, remove from the oven and let it cool for a couple of minutes.

Garnish with sesame seeds and chopped green onions before serving.

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