Sheet Pan Orange Tofu & Veggies

4.86 from 7 votes

This Sheet Pan Orange Tofu & Veggie recipe is full of flavor, cooks up in about 30 minutes and is a simple, delicious vegetarian dinner for those busy weeknights!

Prep Time15

Cook Time30

Course: Main Course

Cuisine: Asian

Diet: Vegetarian

Keyword: bell pepper, cabbage, green beans, orange, tofu

Servings: servings

Calories: 230kcal

Author: Taesha Butler

Ingredients

16 ounces package extra-firm tofu
1 ½ tablespoons avocado oil or olive oil divided
1 tablespoon cornstarch or arrowroot starch (This helps the sauce stick to the tofu better but it’s optional)
12 ounces fresh green beans ends trimmed
1 large red bell pepper cut into ½-inch strips
½ teaspoon salt
1 large orange (or 2 smaller oranges)
¼ cup low-sodium tamari or soy sauce use tamari for a gluten free option
1 teaspoon toasted sesame oil
4 teaspoon honey or maple syrup
1 large clove garlic pressed or finely minced
3 cups coleslaw mix or shredded red or green cabbage
toasted sesame seeds for garnish, optional
Cooked rice, cauliflower rice, quinoa, or rice noodles for serving

Instructions

Preheat oven to 425℉. Lightly grease a large sheet pan with oil or oil spray.
Cut tofu into ½-inch cubes and arrange on a clean towel or paper towels.
Place another towel on top of the tofu and place a cutting board on the towel. Place something heavy (I use my cast iron skillet) to weigh down and gently press out the moisture from the tofu. Let this sit while you prep the veggies or for 15 minutes.
Once tofu has been pressed, place in a large bowl. Drizzle tofu with 1 tablespoon of oil and gently toss to coat. Sprinkle tofu with the cornstarch, if using, then gently shake the bowl or toss again to coat. (It’s ok if the tofu isn’t perfectly coated.)
Place green beans and bell peppers on one side of the prepared sheet pan. Drizzle with 1/2 tablespoon of oil and toss to coat. Spread the vegetables out so they are overlapping as little as possible but still leaving room on the other half of the sheet pan for the tofu.
Place tofu pieces in a single layer on the empty side of the sheet pan. Sprinkle the ½ teaspoon of salt over both the vegetables and the tofu. Place the sheet pan in the oven and set a timer for 15 minutes.
Meanwhile, make the sauce. Zest about ½ of the large orange (about 1 teaspoon of zest) into a medium-size bowl. Cut the orange in half and squeeze ¼ cup of orange juice then add it to the bowl. Cut the other half of the orange into slices and reserve for garnish. Add tamari, sesame oil, honey, and garlic to the bowl with the orange juice and whisk to combine. Honey tends to settle at the bottom of the bowl, so make sure to continue to mix until it is incorporated.
Once 15 minutes is up, remove the pan from the oven. Add the coleslaw mix on top of the veggies
Pour the sauce evenly over the entire pan. Using tongs or two forks toss the vegetables to mix them with the sauce. Place the pan back in the oven and roast for an additional 12 to 15 minutes. The vegetables and tofu should be nicely browned.
Sprinkle the stir fry with the toasted sesame seeds, if desired. Serve hot on top of your side-dish of choice and with extra slices of orange on the side.

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