Crispy Sesame Tofu Sheet‑Pan Fiesta
Looking for a quick, high‑protein flavor explosion? This sheet‑pan feast delivers crispy sesame‑toasted tofu, rainbow veggies, and a savory glaze—all ready in 30 minutes. It’s the perfect weekday dinner that feels gourmet without the fuss.
Ingredients
- 1 lb firm tofu, pressed and cubed
- 1 cup rainbow kale, chopped
- 1 cup red cabbage, shredded
- 1 carrot, julienned
- 1 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 clove garlic, minced
- 1 tsp fresh grated ginger
- 1 tsp honey or maple syrup
- Salt and pepper to taste
- Optional: pinch of crushed red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, toasted sesame oil, garlic, ginger, honey, salt, pepper, and red pepper flakes.
- Place tofu cubes in a large bowl, drizzle with half of the sauce, and toss to coat. Spread tofu out on the prepared baking sheet in a single layer.
- Arrange kale, cabbage, and carrot on the same sheet, lightly seasoning with salt and pepper and a drizzle of the remaining sauce.
- Roast 15 minutes, flipping tofu halfway, until edges are crisp and vegetables are tender.
- Remove from oven, sprinkle with toasted sesame seeds and a splash of sesame oil.
- Serve immediately, optionally topping with a drizzle of fresh lime juice or fresh cilantro for extra brightness.
- Enjoy a dish that’s protein‑rich, vibrant, and ready in just 30 minutes!
Chef's Note
Press tofu at least 30 minutes beforehand, or for extra crispness, let it rest in a bag with paper towels for 15 minutes then steam to remove moisture.
Make-Ahead Tips
Tofu can be marinated and pre‑cut up to 2 days in the refrigerator. When ready, toss with veggies and bake. Leftovers reheat in a skillet or microwave with a splash of water.
Substitutions
Replace tofu with tempeh, chicken breast, or chickpeas. Swap kale for spinach, broccoli, or collard greens. For a dairy‑free glaze, use agave syrup instead of honey.