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]






  • 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


  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.


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