Sheet Pan Orange-Glazed Tofu with Roasted Veggies by @cookingforpeanuts 🧡
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1 pound Yukon Gold or red-skinned potatoes
1 ½ cups sliced red onion (about 1 medium)
1 pound green beans, ends trimmed
2 tablespoons olive oil
Salt & freshly ground black pepper to taste
4 tablespoons plus 1 ½ teaspoons peach or apricot preserves or jam
1 tablespoon plus 1 ½ teaspoons reduced-sodium soy sauce or tamari
3 garlic cloves, minced
1 large orange
1 14-ounce packet extra-firm tofu, pressed and drained
Place the potatoes into a medium saucepan with enough cold water to cover by 2 inches. Bring the water to a gentle boil and cook the potatoes for about 10 minutes, or until just fork tender. When cool to touch, Slice the potatoes in half lengthwise.
Preheat the oven to 425ºF.
Place the green beans, red onion, and cut potatoes onto a large, rimmed nonstick baking sheet. Drizzle with olive oil. Add salt and black pepper and toss until all the vegetables are evenly coated with the oil.
Add the preserves, soy sauce, and garlic to a medium bowl. Use a microplane or fine grater and remove ¾ teaspoon orange zest. Add this to the bowl along with 3 tablespoons orange juice. Mix.
Cut the tofu widthwise into 8 equal rectangles. Cut each rectangle in half, for a total of 16 squares. Brush one side of the squares generously with the sauce using a pastry brush. Place the tofu onto the baking sheet, sauce side up. Roast for 15 minutes.
Flip the tofu squares over. Brush the other sides generously with the sauce. Roast for about 15 minutes more, or until the potatoes are cooked and the tofu is slightly crispy.
Remove from the oven and brush the tofu one more time on both sides. Add some of the sauce to the veggies if desired.