Quick and Easy Sheet Pan Cashew Tofu for Busy Nights

Delight in this quick and easy Sheet Pan Cashew Tofu, perfect for busy nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: DINNER

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Tofu Pressed for best texture

For the Crunch

1 cup Cashews Feel free to replace with your favorite nut

For the Vegetables

2 cups Broccoli Any seasonal veggie can be substituted
1 cup Bell Peppers Choose your favorite colors

For the Sauce

1/4 cup Hoisin Sauce Avoid substitutes
2 tablespoons Soy Sauce or Coconut Aminos Use coconut aminos for gluten-free

For the Finishing Touch

Optional Seasonings (e.g., sesame seeds, red pepper flakes) Add based on preference

Equipment

Oven
Sheet Pan
saucepan

Method

How to Make Sheet Pan Cashew Tofu

In a saucepan over medium heat, combine hoisin sauce and soy sauce, stirring until well mixed and slightly thickened.
Take your pressed tofu and break or cube it into bite-sized pieces. Toss those pieces in 1-2 tablespoons of the prepared sauce.
On a lined sheet pan, spread out the coated tofu, cashews, and chopped vegetables. Season generously and spray lightly with oil.
Place the sheet pan in a preheated oven at 400°F for 15 minutes.
Remove from the oven, drizzle the remaining sauce over the roasted ingredients, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 600mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 40IUVitamin C: 120mgCalcium: 20mgIron: 15mg

Notes

Optional: Garnish with sesame seeds and chopped scallions for added crunch and flavor.

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