Maple-Spiced Tofu Sheet Pan with Sweet Potato and Roasted Vegetables
Elevate your weeknight meals with this colourful sheet pan dinner that perfectly balances sweet and savoury flavours. Quick to make and ideal for meal prep, it's a healthy, delicious option that makes cleanup a breeze!
The ingredients
Maple-Spiced Tofu
- 1 extra-firm tofu, 454 g block, cubed
- 1 ½ tbsp cornstarch, or tapioca starch
- 3 tbsp maple syrup
- 3 tbsp reduced-sodium soy sauce
- 3 tbsp tahini
- 3 tbsp sriracha
- 1 tsp minced garlic
- 2 sweet potatoes, large, chopped
- 1 broccoli, head, chopped
- 2 zucchini, chopped
- 1 carrot, large, chopped
- ½ onion, chopped
- oil, spray
- Salt and black pepper, to taste
The method
- Preheat the oven to 375°F.
- In a large bowl, add the tofu and cornstarch and mix well to coat.
- In a small container, combine all the sauce ingredients, then pour 3/4 of the sauce over the tofu. Mix until the tofu is well coated.
- On a small baking sheet, add the tofu and bake for 15 to 20 minutes in the centre of the oven.
- On a large baking sheet, add the sweet potatoes and vegetables. Spray with oil, then add the remaining sauce and the salt and pepper. Mix to coat well.
- Bake for 25 to 30 minutes in the centre of the oven, or until the tofu is lightly crispy and golden.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 410Calories
- 38 gCarbs
- 7 gFibre
- 29 gProtein
Tofu contains all the essential amino acids, making it an excellent source of plant-based protein.
Thanks to the sweet potatoes and vegetables, this dish is rich in fibre, supporting healthy digestion, weight management, and steadier blood sugar.
