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.
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.
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Notes
Nutrition for 1 out of 4 servings:13.7g Protein | 50.2g Carbs | 15g Fat | 5.4g Fiber