Sheet Pan Crispy Tofu and Veggies with Peanut Sauce

Ingredients: 1 ½ cups chopped cauliflower 1 ½ cups chopped sweet potato (small cubes) 1 ½ cups chopped eggplant 14 ounces extra firm tofu, drained and pressed

Ingredients: 1 ½ cups chopped cauliflower 1 ½ cups chopped sweet potato (small cubes) 1 ½ cups chopped eggplant 14 ounces extra firm tofu, drained and pressed

Ingredients: 2 tablespoons olive oil Salt and pepper Peanut Sauce ½ cup peanut butter ½ cup full fat coconut milk 1 tablespoon rice vinegar

Ingredients: 2 tablespoons olive oil Salt and pepper Peanut Sauce ½ cup peanut butter ½ cup full fat coconut milk 1 tablespoon rice vinegar

Ingredients: 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

Ingredients: 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

Peanut Sauce: Blend peanut sauce ingredients in a Nutribullet or high speed blender. Preheat oven to 400°.

Peanut Sauce: Blend peanut sauce ingredients in a Nutribullet or high speed blender. Preheat oven to 400°.

Cut drained and pressed tofu into cubes. Brush peanut sauce on tofu and place on an oiled parchment lined baking sheet. Bake at 400° for 8 minutes.

Cut drained and pressed tofu into cubes. Brush peanut sauce on tofu and place on an oiled parchment lined baking sheet. Bake at 400° for 8 minutes.

Pull baking sheet with tofu out of oven. Mix chopped vegetables with olive oil. Spread on baking sheet with tofu. Sprinkle salt and pepper on top.

Pull baking sheet with tofu out of oven. Mix chopped vegetables with olive oil. Spread on baking sheet with tofu. Sprinkle salt and pepper on top.

Bake for 10 minutes, then flip tofu and vegetables. Bake for 25 minutes more or until tofu is crispy and veggies are tender.

Bake for 10 minutes, then flip tofu and vegetables. Bake for 25 minutes more or until tofu is crispy and veggies are tender.

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