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Southern Dishes

Sheet-Pan Sweet Chili Tofu with Veggies Delight

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- 14 oz firm tofu, pressed and cubed - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 cup sugar snap peas - 3 tablespoons sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Sesame seeds and green onions for garnish I suggest using extra-firm tofu for the best texture. Brands like Nasoya and House Foods make great choices. For sweet chili sauce, try Mae Ploy or Thai Kitchen; they deliver fantastic flavor. Kikkoman is my go-to for soy sauce. You can use any good olive oil, but I prefer California Olive Ranch for its rich taste. If you can't find firm tofu, silken tofu works but will be softer. You can swap bell peppers with zucchini or eggplant for a different taste. For a low-sodium option, choose a low-sodium soy sauce. If you want a sweeter sauce, mix honey with your chili sauce. For a nutty twist, add roasted peanuts on top instead of sesame seeds! Start by gathering all your ingredients. You need 14 oz of firm tofu, two bell peppers, broccoli, a carrot, and sugar snap peas. Press the tofu to remove excess water. This makes it crispier. Cut the tofu into cubes. Slice the red and yellow bell peppers. Cut the broccoli into small florets. Julienne the carrot, and trim the sugar snap peas. In a mixing bowl, combine the cubed tofu with sweet chili sauce, soy sauce, olive oil, garlic powder, salt, and pepper. Toss everything well so the tofu gets a nice coat. This adds flavor to every bite. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the marinated tofu cubes evenly on the sheet. Arrange the sliced vegetables around the tofu. You can drizzle more sweet chili sauce over the veggies if you want. Add a pinch of salt and pepper to season. Bake everything for 25-30 minutes. Halfway through, flip the tofu and veggies for even roasting. You want them caramelized and golden brown. When done, take them out of the oven and let them cool for a couple of minutes. To get the best roast, do not overcrowd the pan. Give each piece space to breathe. This helps them brown better. If you prefer more crunch, check the veggies earlier. You can also use a broiler for the last few minutes. This adds a nice char to the dish. Remember to garnish with sesame seeds and chopped green onions for that extra flair! Tofu holds a lot of water. Pressing it helps it absorb flavors. To press tofu, wrap it in a clean kitchen towel. Place a heavy object, like a cast-iron pan, on top. Let it sit for 15-30 minutes. This step makes the tofu firmer and more flavorful. To make your dish pop, use high-quality sauces. Sweet chili sauce adds a nice kick. Soy sauce brings depth to the flavor. Adding garlic powder boosts the taste. You can also sprinkle fresh herbs on top. Green onions add a nice crunch and color. One common mistake is not pressing the tofu enough. This leads to a soggy texture. Another mistake is overcrowding the pan. This can steam the veggies instead of roasting them. Make sure to space everything out on the baking sheet. Lastly, don’t skip the flipping step. It helps everything cook evenly. {{image_2}} You can add more veggies to this dish. Try zucchini, cauliflower, or asparagus. These veggies add flavor and color. Just cut them into bite-sized pieces. Toss them with the tofu and sauce before baking. They will roast nicely alongside the others. Want a kick? Add red pepper flakes or fresh chili peppers. You can also mix in some chopped ginger for extra spice. This will give the dish a nice heat. If you love heat, go for spicy chili sauce instead of sweet chili sauce. It will change the flavor and make it bold. This recipe is easy to make gluten-free. Just use tamari instead of soy sauce. It tastes great and works well. For a nut-free version, skip any nuts in your veggie mix. You can also swap tofu for chickpeas or lentils. They will soak up the sauce and still taste amazing. After enjoying your sheet-pan sweet chili tofu, store leftovers in an airtight container. Make sure to let the dish cool down to room temperature first. This helps to keep the tofu and veggies fresh. Place the container in the fridge. Leftovers stay good for about 3 to 4 days. To reheat, you can use a microwave or an oven. If using a microwave, place your portion in a bowl and cover it. Heat for 1 to 2 minutes until warm. If you prefer the oven, preheat it to 350°F (175°C). Spread the leftovers on a baking sheet and warm for about 10 minutes. This helps keep the tofu crispy. For meal prep, you can freeze the sweet chili tofu and veggies. First, let the dish cool completely. Then, portion it into freezer-safe containers. Be sure to leave some space at the top, as food expands when frozen. This dish can last in the freezer for about 2 to 3 months. When ready to eat, thaw overnight in the fridge before reheating. Yes, you can use different types of tofu. Firm tofu works best for this dish. Extra-firm tofu gives a nice texture. Soft or silken tofu may break apart during cooking. If you prefer a different protein, try tempeh or seitan. To keep your veggies crisp, avoid overcrowding the pan. Ensure each piece has space to roast. Cut the veggies into similar sizes for even cooking. Also, do not overbake them. Check for doneness around 25 minutes. The veggies should be bright and slightly tender. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. If you want a crunch, try serving with crispy noodles. For extra flavor, drizzle some soy sauce or sesame oil. This meal lasts about 3 to 4 days in the fridge. Store it in an airtight container. Reheat it in the oven or microwave. The tofu may lose some crispness when reheated, but it will still taste great. This blog covered key ingredients for your dish, offered step-by-step cooking tips, and shared useful tricks. I explained variations to suit different tastes and dietary needs. Finally, I detailed how to store and reheat leftovers properly. Remember, cooking is about creativity and fun. Don't be afraid to try new flavors or adjust as you go. You can make this dish your own while keeping it simple and delicious. Enjoy your cooking journey!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty dinner? My Sheet-Pan Sweet Chili Tofu with Veggies might be just what you need! This dish combines crispy tofu and colorful veggies, all coated in a delicious sweet chili sauce. In just a few easy steps, you’ll have a meal that is not only satisfying but also packed with flavor. Ready to learn how to make this delightful dish? Let’s dive in!

Ingredients

Complete List of Ingredients

– 14 oz firm tofu, pressed and cubed

– 1 red bell pepper, sliced

– 1 yellow bell pepper, sliced

– 1 cup broccoli florets

– 1 carrot, julienned

– 1 cup sugar snap peas

– 3 tablespoons sweet chili sauce

– 2 tablespoons soy sauce

– 1 tablespoon olive oil

– 1 teaspoon garlic powder

– Salt and pepper to taste

– Sesame seeds and green onions for garnish

Recommended Ingredient Brands

I suggest using extra-firm tofu for the best texture. Brands like Nasoya and House Foods make great choices. For sweet chili sauce, try Mae Ploy or Thai Kitchen; they deliver fantastic flavor. Kikkoman is my go-to for soy sauce. You can use any good olive oil, but I prefer California Olive Ranch for its rich taste.

Ingredient Substitutions

If you can’t find firm tofu, silken tofu works but will be softer. You can swap bell peppers with zucchini or eggplant for a different taste. For a low-sodium option, choose a low-sodium soy sauce. If you want a sweeter sauce, mix honey with your chili sauce. For a nutty twist, add roasted peanuts on top instead of sesame seeds!

Step-by-Step Instructions

Preparation Steps

Start by gathering all your ingredients. You need 14 oz of firm tofu, two bell peppers, broccoli, a carrot, and sugar snap peas. Press the tofu to remove excess water. This makes it crispier. Cut the tofu into cubes. Slice the red and yellow bell peppers. Cut the broccoli into small florets. Julienne the carrot, and trim the sugar snap peas.

In a mixing bowl, combine the cubed tofu with sweet chili sauce, soy sauce, olive oil, garlic powder, salt, and pepper. Toss everything well so the tofu gets a nice coat. This adds flavor to every bite.

Cooking Process

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the marinated tofu cubes evenly on the sheet. Arrange the sliced vegetables around the tofu. You can drizzle more sweet chili sauce over the veggies if you want. Add a pinch of salt and pepper to season.

Bake everything for 25-30 minutes. Halfway through, flip the tofu and veggies for even roasting. You want them caramelized and golden brown. When done, take them out of the oven and let them cool for a couple of minutes.

Tips for Achieving Perfect Roasting

To get the best roast, do not overcrowd the pan. Give each piece space to breathe. This helps them brown better. If you prefer more crunch, check the veggies earlier. You can also use a broiler for the last few minutes. This adds a nice char to the dish. Remember to garnish with sesame seeds and chopped green onions for that extra flair!

Tips & Tricks

How to Press Tofu Effectively

Tofu holds a lot of water. Pressing it helps it absorb flavors. To press tofu, wrap it in a clean kitchen towel. Place a heavy object, like a cast-iron pan, on top. Let it sit for 15-30 minutes. This step makes the tofu firmer and more flavorful.

Enhancing Flavor Profiles

To make your dish pop, use high-quality sauces. Sweet chili sauce adds a nice kick. Soy sauce brings depth to the flavor. Adding garlic powder boosts the taste. You can also sprinkle fresh herbs on top. Green onions add a nice crunch and color.

Common Mistakes to Avoid

One common mistake is not pressing the tofu enough. This leads to a soggy texture. Another mistake is overcrowding the pan. This can steam the veggies instead of roasting them. Make sure to space everything out on the baking sheet. Lastly, don’t skip the flipping step. It helps everything cook evenly.

Variations

Options for Extra Veggies

You can add more veggies to this dish. Try zucchini, cauliflower, or asparagus. These veggies add flavor and color. Just cut them into bite-sized pieces. Toss them with the tofu and sauce before baking. They will roast nicely alongside the others.

Spicy Twist with Additional Ingredients

Want a kick? Add red pepper flakes or fresh chili peppers. You can also mix in some chopped ginger for extra spice. This will give the dish a nice heat. If you love heat, go for spicy chili sauce instead of sweet chili sauce. It will change the flavor and make it bold.

Gluten-Free and Other Dietary Adaptations

This recipe is easy to make gluten-free. Just use tamari instead of soy sauce. It tastes great and works well. For a nut-free version, skip any nuts in your veggie mix. You can also swap tofu for chickpeas or lentils. They will soak up the sauce and still taste amazing.

Storage Info

How to Store Leftovers

After enjoying your sheet-pan sweet chili tofu, store leftovers in an airtight container. Make sure to let the dish cool down to room temperature first. This helps to keep the tofu and veggies fresh. Place the container in the fridge. Leftovers stay good for about 3 to 4 days.

Reheating Instructions

To reheat, you can use a microwave or an oven. If using a microwave, place your portion in a bowl and cover it. Heat for 1 to 2 minutes until warm. If you prefer the oven, preheat it to 350°F (175°C). Spread the leftovers on a baking sheet and warm for about 10 minutes. This helps keep the tofu crispy.

Freezing Tips for Meal Prep

For meal prep, you can freeze the sweet chili tofu and veggies. First, let the dish cool completely. Then, portion it into freezer-safe containers. Be sure to leave some space at the top, as food expands when frozen. This dish can last in the freezer for about 2 to 3 months. When ready to eat, thaw overnight in the fridge before reheating.

FAQs

Can I use different types of tofu?

Yes, you can use different types of tofu. Firm tofu works best for this dish. Extra-firm tofu gives a nice texture. Soft or silken tofu may break apart during cooking. If you prefer a different protein, try tempeh or seitan.

How do I ensure my veggies stay crisp?

To keep your veggies crisp, avoid overcrowding the pan. Ensure each piece has space to roast. Cut the veggies into similar sizes for even cooking. Also, do not overbake them. Check for doneness around 25 minutes. The veggies should be bright and slightly tender.

What can I serve with this dish?

This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. If you want a crunch, try serving with crispy noodles. For extra flavor, drizzle some soy sauce or sesame oil.

How long does this meal last in the fridge?

This meal lasts about 3 to 4 days in the fridge. Store it in an airtight container. Reheat it in the oven or microwave. The tofu may lose some crispness when reheated, but it will still taste great.

This blog covered key ingredients for your dish, offered step-by-step cooking tips, and shared useful tricks. I explained variations to suit different tastes and dietary needs. Finally, I detailed how to store and reheat leftovers properly. Remember, cooking is about creativity and fun. Don’t be afraid to try new flavors or adjust as you go. You can make this dish your own while keeping it simple and delicious. Enjoy your cooking journey!

- 14 oz firm tofu, pressed and cubed - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 cup sugar snap peas - 3 tablespoons sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Sesame seeds and green onions for garnish I suggest using extra-firm tofu for the best texture. Brands like Nasoya and House Foods make great choices. For sweet chili sauce, try Mae Ploy or Thai Kitchen; they deliver fantastic flavor. Kikkoman is my go-to for soy sauce. You can use any good olive oil, but I prefer California Olive Ranch for its rich taste. If you can't find firm tofu, silken tofu works but will be softer. You can swap bell peppers with zucchini or eggplant for a different taste. For a low-sodium option, choose a low-sodium soy sauce. If you want a sweeter sauce, mix honey with your chili sauce. For a nutty twist, add roasted peanuts on top instead of sesame seeds! Start by gathering all your ingredients. You need 14 oz of firm tofu, two bell peppers, broccoli, a carrot, and sugar snap peas. Press the tofu to remove excess water. This makes it crispier. Cut the tofu into cubes. Slice the red and yellow bell peppers. Cut the broccoli into small florets. Julienne the carrot, and trim the sugar snap peas. In a mixing bowl, combine the cubed tofu with sweet chili sauce, soy sauce, olive oil, garlic powder, salt, and pepper. Toss everything well so the tofu gets a nice coat. This adds flavor to every bite. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the marinated tofu cubes evenly on the sheet. Arrange the sliced vegetables around the tofu. You can drizzle more sweet chili sauce over the veggies if you want. Add a pinch of salt and pepper to season. Bake everything for 25-30 minutes. Halfway through, flip the tofu and veggies for even roasting. You want them caramelized and golden brown. When done, take them out of the oven and let them cool for a couple of minutes. To get the best roast, do not overcrowd the pan. Give each piece space to breathe. This helps them brown better. If you prefer more crunch, check the veggies earlier. You can also use a broiler for the last few minutes. This adds a nice char to the dish. Remember to garnish with sesame seeds and chopped green onions for that extra flair! Tofu holds a lot of water. Pressing it helps it absorb flavors. To press tofu, wrap it in a clean kitchen towel. Place a heavy object, like a cast-iron pan, on top. Let it sit for 15-30 minutes. This step makes the tofu firmer and more flavorful. To make your dish pop, use high-quality sauces. Sweet chili sauce adds a nice kick. Soy sauce brings depth to the flavor. Adding garlic powder boosts the taste. You can also sprinkle fresh herbs on top. Green onions add a nice crunch and color. One common mistake is not pressing the tofu enough. This leads to a soggy texture. Another mistake is overcrowding the pan. This can steam the veggies instead of roasting them. Make sure to space everything out on the baking sheet. Lastly, don’t skip the flipping step. It helps everything cook evenly. {{image_2}} You can add more veggies to this dish. Try zucchini, cauliflower, or asparagus. These veggies add flavor and color. Just cut them into bite-sized pieces. Toss them with the tofu and sauce before baking. They will roast nicely alongside the others. Want a kick? Add red pepper flakes or fresh chili peppers. You can also mix in some chopped ginger for extra spice. This will give the dish a nice heat. If you love heat, go for spicy chili sauce instead of sweet chili sauce. It will change the flavor and make it bold. This recipe is easy to make gluten-free. Just use tamari instead of soy sauce. It tastes great and works well. For a nut-free version, skip any nuts in your veggie mix. You can also swap tofu for chickpeas or lentils. They will soak up the sauce and still taste amazing. After enjoying your sheet-pan sweet chili tofu, store leftovers in an airtight container. Make sure to let the dish cool down to room temperature first. This helps to keep the tofu and veggies fresh. Place the container in the fridge. Leftovers stay good for about 3 to 4 days. To reheat, you can use a microwave or an oven. If using a microwave, place your portion in a bowl and cover it. Heat for 1 to 2 minutes until warm. If you prefer the oven, preheat it to 350°F (175°C). Spread the leftovers on a baking sheet and warm for about 10 minutes. This helps keep the tofu crispy. For meal prep, you can freeze the sweet chili tofu and veggies. First, let the dish cool completely. Then, portion it into freezer-safe containers. Be sure to leave some space at the top, as food expands when frozen. This dish can last in the freezer for about 2 to 3 months. When ready to eat, thaw overnight in the fridge before reheating. Yes, you can use different types of tofu. Firm tofu works best for this dish. Extra-firm tofu gives a nice texture. Soft or silken tofu may break apart during cooking. If you prefer a different protein, try tempeh or seitan. To keep your veggies crisp, avoid overcrowding the pan. Ensure each piece has space to roast. Cut the veggies into similar sizes for even cooking. Also, do not overbake them. Check for doneness around 25 minutes. The veggies should be bright and slightly tender. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. If you want a crunch, try serving with crispy noodles. For extra flavor, drizzle some soy sauce or sesame oil. This meal lasts about 3 to 4 days in the fridge. Store it in an airtight container. Reheat it in the oven or microwave. The tofu may lose some crispness when reheated, but it will still taste great. This blog covered key ingredients for your dish, offered step-by-step cooking tips, and shared useful tricks. I explained variations to suit different tastes and dietary needs. Finally, I detailed how to store and reheat leftovers properly. Remember, cooking is about creativity and fun. Don't be afraid to try new flavors or adjust as you go. You can make this dish your own while keeping it simple and delicious. Enjoy your cooking journey!

Sheet-Pan Sweet Chili Tofu with Veggies

Satisfy your cravings with this delicious Sheet-Pan Sweet Chili Tofu with Veggies recipe! This easy dish combines crispy tofu with colorful bell peppers, broccoli, and snap peas, all roasted to perfection. Ideal for a quick weeknight meal, it's both nutritious and flavorful. Ready in just 40 minutes, it's sure to impress! Click through to explore this mouthwatering recipe and bring vibrant flavors to your table! #SweetChiliTofu #VeganRecipes #MealPrep #HealthyEating
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Ingredients
  

14 oz firm tofu, pressed and cubed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

1 cup sugar snap peas

3 tablespoons sweet chili sauce

2 tablespoons soy sauce

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Sesame seeds and green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a mixing bowl, combine the pressed and cubed tofu with sweet chili sauce, soy sauce, olive oil, garlic powder, salt, and pepper. Toss until the tofu is well-coated.

      On the prepared baking sheet, spread out the marinated tofu cubes evenly.

        Add the sliced red and yellow bell peppers, broccoli florets, julienned carrot, and sugar snap peas around the tofu on the baking sheet.

          Drizzle a bit more sweet chili sauce over the veggies if desired and season with a pinch of salt and pepper.

            Bake in the preheated oven for 25-30 minutes, flipping both the tofu and vegetables halfway through until everything is nicely roasted and slightly caramelized.

              Once done, remove from the oven and let it cool for a couple of minutes.

                Garnish with sesame seeds and chopped green onions before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the dish on a large platter, artistically arranged with the tofu in the center surrounded by the vibrant vegetables. Drizzle any remaining sweet chili sauce over the top for an extra touch!

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