This sheet pan tofu stir-fry recipe is an easy, all-in-one meal made with tofu, snap peas, and carrots. It’s perfect for weeknight dinners or meal prep! If desired, serve over soba noodles, rice, or quinoa.

Sheet Pan Tofu Stir-Fry [Vegan, Gluten-Free]

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Serves

3-4

Cooking Time

40

Ingredients

  • 1 package of tofu, extra firm
  • 3 cups carrots, peeled and chopped
  • 3 cups snap peas
  • 1/4 cup tamari
  • 2 tablespoons water
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame seeds
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ginger powder
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Preparation

  1. Pre-heat oven to 400ºF. Line a large baking sheet (or two smaller baking sheets) with parchment.
  2. Drain tofu of excess water and cut into cubes about 1/2-inch squares.
  3. Add marinade ingredients to a bowl and whisk to combine.
  4. Combine tofu, carrots, and snap peas in a large ziplock bag and pour in marinade. Shake well to coat everything evenly.
  5. Pour the tofu and veggies onto the baking sheet and spread evenly.
  6. Bake 30-35 minutes, tossing halfway. Serve and enjoy!
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