Cashew tofu veggie sheet pan
381cal, 17p, 24c, 22f (per meal)
2/3 cup (91g)
1 tsp (2g)
2 tsp (6g)
2 tbsp (30mL)
1/2 cup (120mL)
2 tbsp (30mL)
1 large (164g)
2 medium (122g)
2 cup chopped (182g)
14 oz (397g)
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Add the tofu, broccoli, carrots, and bell pepper, and toss with the oil, paprika, and some salt and pepper. Roast for 15 minutes.
3
Meanwhile, make the sauce by mixing the soy sauce, maple syrup, and garlic powder in a small bowl.
4
Remove the baking sheet from the oven and drizzle the sauce over the tofu and vegetables. Return to the oven and bake for 15 minutes more. During the last 5 minutes, add the cashews and continue roasting. Serve.