Dinner doesn’t get much easier than tossing all of the ingredients together and roasting on a pan … unless you just order takeout. But there’s no need for carryout when you can simply whip up this homemade “stir-fry” on a sheet pan. It’s loaded with plant-based goodness. It’s delicious. And clean-up is a breeze!

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

Calories

330

Serves

4

Ingredients

  • 1 pound organic sprouted super-firm tofu
  • 1/3 cup unsweetened applesauce
  • 1/4 cup naturally-brewed, reduced-sodium tamari
  • 2 tablespoons natural creamy peanut butter (with no added sugar)
  • 2 teaspoons rice vinegar
  • 1 tablespoon freshly grated ginger root
  • 3 large garlic cloves, minced
  • 2 teaspoons toasted sesame oil
  • 12 ounces broccoli florets (or non-starchy veggie of choice!)
  • 2 medium red or orange bell peppers, cubed
  • 1 small or 1/2 large red onion, cubed
  • 1/2 small red hot chili pepper, minced
  • 3 tablespoons chopped roasted, salted peanuts

Preparation

  1. Preheat the oven to 450°F. Line a large rimmed baking sheet with unbleached parchment paper.
  2. Pat or squeeze the tofu of excess liquid, if necessary. Cut into 3/4-inch cubes. Set aside.
  3. In a large mixing bowl, whisk together the applesauce, tamari, peanut butter, vinegar, ginger, garlic, and sesame oil.
  4. Add the tofu, broccoli, bell pepper, onion, and chili pepper and toss until well coated.
  5. Transfer to a single layer on the prepared baking sheet. Roast until the tofu and vegetables are browned and vegetables are cooked through, about 25 minutes.
  6. Sprinkle with the peanuts and serve. Enjoy as is or pair with steamed brown rice or other whole grain. Serve with additional tamari on the side.

    Nutritional Information

    Per Serving: Calories: 330 | Carbs: 22 g | Fat: 18 g | Protein: 23 g | Sodium: 800 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    About The Author

    Jackie Newgent

    See My Recipes

    Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several cookbooks, including the award-winning The All‐Natural Diabetes Cookbook. She’s a healthy cooking instructor at the Institute of Culinary Education and freelance recipe developer for Rachael Ray Every Day, Livestrong.com, and Fitbit.com. She’s made professional guest appearances on dozens of television news shows, including Good Morning America. Jackie blogs at Tasteovers by Jackie. She resides in Williamsburg, Brooklyn.

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