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- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons honey or maple syrup - 4 tablespoons soy sauce or tamari - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced - 2 carrots, julienned - 2 tablespoons sesame seeds - Fresh cilantro for garnish - Cooked rice or quinoa for serving This dish starts with firm tofu. Press it well to get the water out. This step helps the tofu absorb all the tasty flavors later. Honey or maple syrup adds a sweet touch. If you want gluten-free, use tamari instead of soy sauce. Garlic and ginger give a warm flavor. The sesame oil adds a nutty taste that makes everything pop. Next, we have our colorful veggies: broccoli, bell pepper, and carrots. They not only add color but also a nice crunch. For the final touches, sprinkle sesame seeds on top. Fresh cilantro brightens up the whole dish. Serve it over rice or quinoa for a complete meal. Each ingredient works together to create a dish you and your family will love. First, set your oven to 400°F (200°C). This hot temperature helps the tofu and veggies cook well. Line a large baking sheet with parchment paper. This makes cleanup easy and helps food not stick. In a mixing bowl, whisk together these ingredients: - 2 tablespoons honey or maple syrup - 4 tablespoons soy sauce (or tamari for gluten-free) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil Next, add the pressed and cubed tofu. Gently mix until the tofu is coated in the marinade. Let it sit for at least 15 minutes. This time helps the tofu soak in the flavors. While the tofu marinates, wash your veggies. Rinse the broccoli under cold water. Cut it into small florets. Take the bell pepper and slice it into strips. For the carrots, julienne them into thin sticks. This way, they cook evenly. Now, spread the marinated tofu evenly on one half of the baking sheet. On the other half, arrange the broccoli, bell pepper, and carrots. Make sure they are in a single layer. This helps them roast well without steaming. Place the sheet pan in the oven. Bake for 25-30 minutes. Halfway through, flip the tofu and vegetables to ensure they brown evenly. You want everything to be golden and tender when done. Once cooked, take the sheet pan out of the oven. Sprinkle 2 tablespoons of sesame seeds over the tofu and veggies. Add fresh cilantro for a pop of color and flavor. Serve your honey garlic tofu and vegetables over rice or quinoa for a complete meal. Enjoy! Pressing tofu is key to getting the right texture. It removes extra water and helps the tofu soak up the marinade. I press the tofu for about 15 to 30 minutes. This step is simple but makes a big difference. After pressing, cube the tofu evenly to ensure it cooks well. For marinating, let the tofu sit in the sauce for at least 15 minutes. This allows the flavors to seep in. The longer you marinate, the better the taste. Cut your vegetables into similar sizes. This helps them cook at the same rate. I like to keep the broccoli florets small and slice the bell pepper thin. Julienne the carrots to match the size of the other veggies. When you place the tofu and vegetables on the sheet pan, make sure they have space. Crowding them can lead to steaming instead of roasting. This simple tip ensures everything gets nice and crispy. You can easily make this dish vegan or gluten-free. Use maple syrup instead of honey for a vegan option. For gluten-free, swap soy sauce with tamari. Both options keep the flavors rich and delicious. If you want to add more veggies, think about using zucchini or snap peas. They can add color and crunch to the dish. {{image_2}} You can make this dish even better by adding more veggies. Seasonal options are great. Try using zucchini, asparagus, or snap peas. These vegetables add great texture and flavor. Leafy greens like spinach or kale also work well. Just toss them on the sheet pan for the last 10 minutes of cooking. They will wilt but keep their color and nutrients. Adjusting the taste is easy. If you like it sweeter, add more honey or maple syrup. For a spicier kick, try adding red pepper flakes or sriracha. You can change up the soy sauce too. Use a low-sodium version for less salt or add coconut aminos for a different flavor. This dish is very forgiving, so feel free to play with the flavors. While rice or quinoa are great choices, you can mix it up. Try serving the tofu over cauliflower rice for a low-carb option. You can also use farro or barley for a nutty flavor. For a fun twist, serve it in lettuce wraps. This adds crunch and makes it easy to eat. Each base brings something unique to the dish! To store your honey garlic tofu, use airtight containers. Place the tofu and vegetables in the container, separating them if you can. This helps keep everything fresh. You can store it in the fridge for up to 3 days. If you want to keep them longer, freeze them for up to a month. Just remember, tofu can change texture when frozen. For reheating, the oven is best. Preheat it to 350°F (175°C). Place the tofu and veggies on a baking sheet. Heat for 10-15 minutes until warm. You can also use a microwave for quick reheating. Just cover the dish to keep the moisture. Heat in short bursts, stirring in between. To make meal prep easy, marinate tofu a day ahead. Cut the veggies and place them in bags. You can also cook rice or quinoa in advance. Store it in the fridge. When you're ready to eat, just bake everything together. This saves time and gives you a tasty meal in minutes! Yes, you can use various types of tofu. Firm tofu works best for this recipe. It holds its shape well during cooking. Soft or silken tofu may fall apart and become mushy. If you're looking for a crunchier texture, try extra-firm tofu. It absorbs flavors while keeping a nice bite. Absolutely! This dish is great for meal prep. You can make it ahead and store it in the fridge. Just keep the tofu and veggies in an airtight container. They stay fresh for about 3-4 days. Reheat your portions in the microwave or oven for quick meals. To add heat, you can include red pepper flakes. Start with a small pinch and adjust to your taste. You can also add sriracha or chili sauce to the marinade. For a fresh kick, toss in sliced jalapeños before baking. Yes, you can use other sweeteners. Maple syrup is a great vegan option. Agave syrup also works well. For a lower-calorie choice, try stevia or monk fruit sweetener. Just remember to adjust the amount to match the sweetness of honey. This blog post covered how to make a tasty tofu dish. We listed ingredients, shared easy steps, and provided tips to perfect your meal. You learned about roasting vegetables, marinating tofu, and making different variations. Remember, this dish is not only quick to prepare but also flexible to fit many diets. Use the storage tips for leftovers and enjoy great meals later. Try different flavors and ingredients to make this recipe your own. Happy cooking!

Sheet Pan Honey Garlic Tofu

Indulge in the delicious flavors of Sheet Pan Honey Garlic Tofu with this easy recipe! Perfectly marinated tofu combined with vibrant veggies makes for a healthy, satisfying meal that you can whip up in no time. Discover how to make this flavorful dish that not only pleases your taste buds but also looks great on your plate. Click to explore the full recipe and make it tonight! #HoneyGarlicTofu #PlantBased #EasyRecipes #HealthyEating
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Ingredients
  

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

2 tablespoons honey or maple syrup (for a vegan option)

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

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

2 cups broccoli florets

1 bell pepper (red or yellow), sliced

2 carrots, julienned

2 tablespoons sesame seeds (for garnish)

Fresh cilantro for garnish

Cooked rice or quinoa (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

    Marinate the Tofu: In a mixing bowl, whisk together honey (or maple syrup), soy sauce, minced garlic, grated ginger, and sesame oil. Add the cubed tofu and gently coat it in the marinade. Let it sit for at least 15 minutes to absorb the flavors.

      Prepare the Vegetables: While the tofu is marinating, prepare the vegetables. Wash and chop the broccoli, slice the bell pepper, and julienne the carrots.

        Arrange on the Sheet Pan: Spread the marinated tofu evenly on one half of the prepared baking sheet. On the other half, arrange the broccoli, bell pepper, and carrots, trying to keep them in a single layer for even roasting.

          Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, flipping the tofu and vegetables halfway through, until everything is golden and tender.

            Garnish: Once cooked, remove the sheet pan from the oven. Sprinkle sesame seeds over the tofu and vegetables, and garnish with fresh cilantro.

              Serve: Serve the honey garlic tofu and roasted vegetables over a bed of rice or quinoa for a complete meal.

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