SHEET PAN ROASTED VEGETABLES AND TOFU
SHORTCUT ALERT! Use store-bought salad dressing. You'll use two baking sheets, one for the tofu, the other for the vegetables.Do not toss the tofu into the salad dressing - we want the tofu to be as dry as possible, so we can get the outside nice and crunchy, while leaving the inside soft and creamy.
Provided by Jaden Hair
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Set your oven for 2-rack cooking. Preheat oven to 400F. Line both pans with parchment paper. Slick the parchment papers with olive oil.
- Lay 2 sheets of paper towel on counter. Place tofu block on paper towel. Place 2 more paper towels on top of tofu. Lay a large cutting board on top. Place some heavy items on the cutting board to put weight on the board. Let sit at least 15 minutes.
- Cut the vegetables according to their density: dense vegetables (like carrots, potatoes, parsnip should be cut in 3/4" cubes), medium vegetables (like cauliflower) just a little larger. Cut broccoli just a little larger than the cauliflower. Thin vegetables (like onion, bell peppers) - cut into wedges. Toss the vegetables into the prepared salad dressing and lay the vegetables on one of the baking sheets.
- Cut tofu into 3/4" cubes. In a large bowl, gently toss the tofu cubes with olive oil. Add in the cornstarch and garlic salt, and toss to coat evenly.
- Place the tofu cubes in one layer on the other baking sheets. Go ahead and put that on the upper rack of the oven. Set timer for 30 minutes. While the tofu begins roasting, prepare the veggies.
- Place the tofu on the upper rack and the vegetable son the lower rack.
- Cook everything for 20 minutes. At the 20 minute mark, remove the vegetables and flip the tofu. Cook the tofu for an additional 5-10 minutes, or until it has reached your desired crispiness. It will get harder as it cools, so keep that in mind!
- Season everything with salt and pepper to finish and serve over rice if you wish!
Nutrition Facts : Calories 302 kcal, Carbohydrate 36 g, Protein 16 g, Fat 13 g, SaturatedFat 2 g, Sodium 864 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
CRISPY SESAME TOFU WITH VEGETABLES RECIPE
Steps:
- Gather the ingredients.
- Place the sesame seeds on a small plate. Dredge the tofu slices in the sesame seeds to coat them on all sides.
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes on each side. Transfer the tofu to a serving platter.
- Add the remaining tablespoon of oil to the skillet. Add the onion, bell peppers, and ginger and cook, stirring often, until the vegetables are softened, about 8 minutes.
- Stir in the sesame oil and tamari.
- Remove from the heat and serve the vegetables with the tofu.
Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, Sodium 252 mg, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 20 g
CRISPY TOFU WITH VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a large plate with several layers of paper towels. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.
Nutrition Facts : Calories 429, Fat 15 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 19 grams
CRISPY TOFU WITH BALSAMIC TOMATOES
You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.
Provided by Melissa Clark
Categories easy, weekday, vegetables, main course
Time 55m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a sheet pan with parchment paper.
- Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
- Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
- In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
- In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
- Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
- To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.
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