Sheet Pan Crisp Tofu And Sweet Potatoes Recipes

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SHEET-PAN CRISP TOFU AND SWEET POTATOES



Sheet-Pan Crisp Tofu and Sweet Potatoes image

Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
2 tablespoons peanut oil, plus more as needed
2 tablespoons tamari
1 1/2 teaspoons honey
1 tablespoon plus 1 teaspoon rice wine vinegar
1 tablespoon cornstarch
4 medium sweet potatoes (about 8 ounces each), cut lengthwise into 3/4-inch wedges
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
Large pinch of sugar
1/2 cup cilantro leaves
Hot sesame chile oil, or red-pepper flakes, for serving
Salted, roasted peanuts, for serving (optional)

Steps:

  • Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
  • In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
  • On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
  • Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
  • Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
  • To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams

SHEET PAN TOFU 3 WAYS RECIPE BY TASTY



Sheet Pan Tofu 3 Ways Recipe by Tasty image

Here's what you need: extra firm tofu, low sodium soy sauce, garlic powder, all-purpose flour, corn starch, unsweetened non-dairy milk, panko bread crumbs, nutritional yeast, paprika, cayenne, kosher salt, pepper, olive oil, vegan teriyaki sauce, vegan bbq sauce

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

28 oz extra firm tofu, drained
2 tablespoons low sodium soy sauce
¾ teaspoon garlic powder, divided
½ cup all-purpose flour
1 tablespoon corn starch
½ cup unsweetened non-dairy milk
½ cup panko bread crumbs
1 tablespoon nutritional yeast
1 teaspoon paprika
¼ teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon pepper
olive oil, to taste
vegan teriyaki sauce, to taste
vegan bbq sauce, to taste

Steps:

  • Preheat the oven to 400°F (200°C).
  • Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
  • Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
  • Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
  • Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
  • Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
  • Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
  • Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

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