Thai Chili Tofu Sheet Pan Meal Prep
This vegan sheet pan dinner packs tons of flavor, and conveniently cooks together on 1 sheet pan. Prepare the tofu first and bake until super crispy, and then return the pan to the oven with veggies and cashews. Serve this over brown rice, cauliflower rice, or enjoy on it’s own.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 meals
- 12 ounces extra firm tofu
- 3 tbs Coconut Aminos
- 1 tbs sesame oil
- 1 tbs arrowroot flour
- 1/4 tsp Sea Salt
- 2 cups Broccoli chopped
- 1 1/2 cups baby corn
- 1 1/2 cups pineapple cubed
- 1 large bell pepper sliced
- 1/2 cup cashews
- 1/2 cup Thai Sweet Chili Sauce
- 1 lime
- 1/2 cup basil for garnish
- 1/4 cup cilantro for garnish (optional)
Cut tofu into cubes, then place between paper towels, and press down using a tofu press or heavy cutting board. Allow the excess moisture to drain from the tofu for 10-20 minutes while preparing the rest of the ingredients.
Preheat oven to 425 degrees F.
Take pressed tofu cubes, and carefully place them in a bowl, and coat them with arrowroot, sesame oil, and sea salt. Drizzle on the coconut aminos.
Lay tofu out on a baking tray, and bake for 20 minutes. The tofu should be brown and crispy.
Add all the veggies and pineapple to a bowl, and drizzle with Thai chili sauce and lime juice. Stir to coat.
Move the tofu to one side of the baking sheet, and add the veggies and pineapple. Sprinkle the cashews over the top. Bake for another 10-12 minutes, until veggies are tender.
Nutrition for 1 out of 4 servings:
13.7g Protein | 50.2g Carbs | 15g Fat | 5.4g Fiber