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To make this dish, you need the right base. Here are the main ingredients: - 1 block (14 oz) firm tofu, drained and pressed - 2 cups broccoli florets - 1 cup bell peppers (mixed colors), sliced - 1 cup snap peas, trimmed - 1 carrot, sliced into thin rounds These ingredients form the heart of the recipe. The tofu gives protein, while the veggies add crunch and color. Seasoning is key to flavor. Here’s what you’ll need: - 3 tablespoons sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste These seasonings create a sweet and savory taste. The sweet chili sauce makes it special. Garnishes add flair to your dish. Consider these: - Sesame seeds for garnish - Fresh cilantro, chopped for garnish These toppings give a fresh look and boost the flavor. They make your dish pop! 1. First, preheat your oven to 425°F (220°C). This will help cook everything evenly. 2. Next, take your firm tofu and drain it. Press it to remove extra water. 3. Once pressed, cut the tofu into bite-sized cubes. Place them in a large mixing bowl. 4. Add the sweet chili sauce, soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper to the bowl. 5. Toss the tofu gently. You want every piece coated in that tasty sauce. 6. Now, prepare your veggies. Slice the bell peppers, trim the snap peas, and slice the carrot. 1. Line a large baking sheet with parchment paper. This helps with easy cleanup. 2. Spread the tofu cubes out in a single layer on the baking sheet. 3. Arrange the broccoli, bell peppers, snap peas, and carrots around the tofu. 4. Drizzle any leftover sauce over the vegetables. Toss them gently on the sheet. 5. Place the baking sheet in the oven. Roast for 25-30 minutes. 6. Halfway through, take the sheet out and toss everything for even cooking. 7. Look for golden tofu and tender veggies when it's done. - Use a large baking sheet. This allows air to flow and helps everything roast well. - Don’t overcrowd the pan. Space lets the heat reach all veggies and tofu. - For extra crispiness, you can increase the oven temperature to 450°F (232°C) for the last few minutes. - Let the dish cool slightly before serving. This keeps the flavors strong and fresh. Choosing the right tofu matters. I prefer firm tofu for this dish. It holds its shape well and absorbs flavors nicely. Look for tofu that is fresh and has a clean smell. If it feels wet, it's best to press it first. Pressing removes excess water, helping the tofu get crispy when cooked. For sheet-pan recipes, I love using colorful veggies. Broccoli, bell peppers, snap peas, and carrots work great. They add crunch and color to your meal. You can also try zucchini, asparagus, or cauliflower. Mix and match your favorites for fun and tasty results. To boost flavor, I recommend using fresh herbs and spices. Adding garlic and ginger powder gives a nice kick. You can also drizzle extra sweet chili sauce before serving. For a bit of heat, try adding red pepper flakes. Don't forget to garnish with sesame seeds and cilantro for a fresh touch! {{image_2}} If you want to switch up the protein, try chickpeas or tempeh. Both add great taste and texture. You can use one can of chickpeas, drained and rinsed. For tempeh, cut an 8-ounce block into cubes. Both options soak up flavors well, just like tofu. Feel free to mix in your favorite vegetables! Zucchini, cauliflower, or asparagus work well. You can also use green beans or carrots for a crunchy bite. The key is to keep them similar in size for even cooking. Experiment with what's in season or what you have in your fridge. Switching sauces is a fun way to change the dish. You can use teriyaki sauce or peanut sauce for a new flavor. If you like it spicy, try adding sriracha to your sweet chili sauce. For a tangy kick, go for a sesame ginger sauce. Each sauce brings its own twist to this tasty meal. After you enjoy your sheet-pan sweet chili tofu and veggies, store leftovers in an airtight container. Let the dish cool down to room temperature first. This helps keep the tofu and veggies fresh. You can keep them in the fridge for up to three days. If you notice any changes in smell or texture, it is best to toss it out. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the tofu and veggies on a baking sheet. Heat for about 10-15 minutes or until warm. You can also use the microwave if you prefer. Place the food in a microwave-safe bowl and cover it. Heat in 30-second bursts, stirring in between, until it is hot. Freezing is a great option if you want to save this dish for later. Let the tofu and veggies cool completely. Then, place them in a freezer-safe container or bag. Make sure to remove as much air as possible. Label the container with the date. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use many other vegetables. Carrots, zucchini, or cauliflower work well. You can even add sweet potatoes or asparagus for extra flavor. The key is to choose veggies that roast well. Try to cut them into similar sizes. This helps them cook evenly. Feel free to mix and match based on what you like or have at home. Absolutely! This dish is great for meal prep. It stores well in the fridge for up to four days. Just keep the tofu and veggies in an airtight container. When you're ready to eat, you can reheat it in the microwave or oven. This meal is not only tasty but also quick to grab when you need it. It saves time and keeps you healthy. To add more heat, try these easy tips. You can mix in some red pepper flakes or chili paste. If you like fresh heat, add sliced jalapeños before roasting. You can also use a hotter chili sauce instead of sweet chili sauce. Just be careful with the amount. Start with a little and taste as you go. This way, you can find the perfect heat level for your taste. This sheet-pan sweet chili tofu recipe is simple and fun to make. You learned about key ingredients, easy steps for cooking, and where to find tasty options. Remember, choose the right tofu and fresh veggies for the best taste. Feel free to mix and match with proteins and sauces. Save leftovers properly, and enjoy them later. This dish is perfect for meal prep. Now, you have all the tools to create a delicious and satisfying meal. Get cooking and taste the joy of this tasty dish!

Sheet-Pan Sweet Chili Tofu and Veggies

Satisfy your cravings with this delicious Sheet-Pan Sweet Chili Tofu and Veggies recipe! Packed with vibrant vegetables and marinated tofu, this dish is a perfect, easy meal for any night of the week. Prepare it in just 15 minutes and enjoy the crispy goodness after roasting. Don't miss out on this flavorful vegetarian delight—click through to discover the full recipe and try it out today!
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Ingredients
  

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

2 cups broccoli florets

1 cup bell peppers (mixed colors), sliced

1 cup snap peas, trimmed

1 carrot, sliced into thin rounds

3 tablespoons sweet chili sauce

2 tablespoons soy sauce

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

Sesame seeds for garnish

Fresh cilantro, chopped for garnish

Instructions
 

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

    Cut the pressed tofu into bite-sized cubes and place them in a large bowl.

      Add the sweet chili sauce, soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper to the bowl with tofu. Toss gently to coat the tofu evenly in the sauce.

        On the prepared baking sheet, spread the tofu in a single layer. Add the broccoli, bell peppers, snap peas, and carrots around the tofu.

          Drizzle any remaining sauce over the vegetables and gently toss them on the baking sheet to ensure they are also coated.

            Roast in the oven for 25-30 minutes, tossing halfway through, until the tofu is golden brown and the veggies are tender-crisp.

              Remove from the oven and let it cool slightly.

                Transfer to a serving platter and sprinkle with sesame seeds and fresh cilantro for garnish.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4