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Sheet-Pan Maple Dijon Tofu & Veggies!

Print Recipe

Ingredients
  

  • 1 block extra-firm tofu pressed and cut into 1-inch cubes

Glaze:

  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tbsp oil free vegetable broth
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Vegetables:

  • 1 bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap beans trimmed
  • 1 small zucchini or squash sliced

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Make the glaze: Whisk together maple syrup, Dijon mustard, garlic, lemon juice and vegetable broth. Season with salt and pepper.
  • Marinate the tofu: Toss tofu cubes in half the glaze and let sit for 5-10 minutes.
  • Assemble sheet pan: Arrange tofu and vegetables on a parchment paper on a baking sheet. Drizzle with the remaining glaze.
  • Roast: Bake for 20-25 minutes, flipping halfway, until tofu is golden and the veggies are tender.
  • Serve: Garnish with fresh herbs or an extra squeeze of lemon if desired.