Sheet Pan Tofu and Veggies with Peanut Sauce

🧂 Ingredients

• 1 cup chopped cauliflower
• 1 cup chopped sweet potato
• 1 cup chopped beets
• 14 ounces extra firm tofu, drained and pressed
• 2 tablespoons olive oil
• Salt
• ½ cup peanut butter
• ½ cup full fat coconut milk
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low sodium gluten free tamari
• 1 teaspoon sriracha sauce
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• Salt

Instructions

• 1 Add all peanut sauce ingredients to a large mixing bowl
  [https://www.amazon.com/Luvan-Mixing-Storage-Cooking-Prepping/dp/B072MQH8B8?crid=1MBWYP1BQENDX&dib=eyJ2IjoiMSJ9.YsnWaWt44crdznTI1zdbmctlmHTx5H07o_gXQ5kBeiAFGNUMDRduGlC-KCnFIqK1i3eCdOFbhb5QEGluusn6J_S5C79dRCH1oCmdDr1aISB9hX5PoHg6uYyhhBL0LdNRaSJNz0t_bw0Aq7C0Ryw5_HE_9EPU8jbduMFVC5Dz-IvNQ1VltPdMrB7zuw8TI-eLuazqK8KrUVYhNlTspxTPvW_sJ8pS6izOiAAxS69q9Uj5alg1MPujGTlkNTSAgtnJiaGA8Ai-shUFf0_st7piYKAnbeQJJQJ18d_VaWcvpVQ.AWqol4JeissuA7Olkvi9UkwIzISTqcGtKyHkdOCmKDQ&dib_tag=se&keywords=glass%2Bmixing%2Bbowls&qid=1737480216&sprefix=glass%2Bmixing%2Bbowls%2Caps%2C178&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1&linkCode=ll1&tag=creatmindf_kitchenandhousewares-20&linkId=25704eb098040f607ba7ac4a5d17ec42&language=en_US&ref_=as_li_ss_tl].
  Whisk.
• 2 Preheat oven to 400°F.
• 3 Cut drained and pressed tofu into cubes. Place on a parchment paper
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  lined baking sheet. Bake at 400°F for 5 minutes.
• 4 Chop the beets and sweet potatoes into small cubes, and break apart cauliflower
  florets. Spread on the baking sheet with tofu. Sprinkle salt on top. Bake at
  400°F for 25 minutes, then flipping halfway through.
• 5 Dip tofu in peanut sauce and shake off excess. Alternatively you can brush
  peanut sauce on tofu and place back on the oiled parchment lined baking sheet
  with vegetables. Bake for 10 minutes. The peanut sauce will caramelize on the
  tofu. You will have extra sauce to use in a meal.

Nutrition Info