Servings: 4 meals
Calories: 390.6kcal
Ingredients
Crispy Tofu
- 12 ounces extra firm tofu
- 3 tbs Coconut Aminos
- 1 tbs sesame oil
- 1 tbs arrowroot flour
- ¼ teaspoon Sea Salt
Sheet Pan
- 2 cups Broccoli chopped
- 1 ½ cups baby corn
- 1 ½ cups pineapple cubed
- 1 large bell pepper sliced
- ½ cup cashews
- ½ cup Thai Sweet Chili Sauce
- 1 lime
- ½ cup basil for garnish
- ¼ cup cilantro for garnish (optional)
Instructions
- 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.
Video
Notes
Nutrition for 1 out of 4 servings:
13.7g Protein | 50.2g Carbs | 15g Fat | 5.4g Fiber
Nutrition
Serving: 1meal | Calories: 390.6kcal | Carbohydrates: 50.2g | Protein: 13.7g | Fat: 15g | Fiber: 5.4g
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