Roasted Thai Vegetables with Crispy Tofu

Calories: 351 Proteins: 14 Carbs: 55 Fats: 12 Serves: 5



  • - 9- ounces firm tofu drained and pressed for 30 minutes
  • - 2 Tbsp cornstarch
  • - 1/2 tsp ground chili
  • - 1 red bell pepper sliced or diced
  • - 1 small sweet potato sliced
  • - 1/2 yellow squash sliced
  • - 1/2 cup broccoli florets
  • - 8-10 asparagus spears
  • - ½ eggplant sliced
  • - 1/4 cup raw peanuts
  • - 1 Tbsp coconut aminos
  • - 1/2 tsp dried basil
  • - 1/4 tsp ground cumin
  • - 2 tbsp sesame oil
  • - Thai Peanut Vinaigrette
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Preheat the oven to 400°F (200°C). Place a baking sheet in the oven. Meanwhile, cut the tofu into 1-inch cubes. Transfer to a large plate or baking dish. Top with cornstarch, ground chili, and sea salt. Mix until the tofu is well coated on each face. Set aside. In a large bowl, combine the diced red peppers, sweet potato, zucchini, broccoli florets, and cashews. Stir in the soy sauce, dried basil, ground cumin, and one tablespoon of sesame oil. Mix well. Remove the hot baking sheet from the oven. Pour in one tablespoon of sesame oil and tilt the baking sheet with a circular motion to spread the oil. Add the tofu and toss in the oil using a wooden spatula. Push the tofu on a side of the baking sheet, leaving space for the veggies. Transfer the veggies to the baking sheet, making sure they don't touch the tofu (this is essential to get crispy tofu). Bake for 30-35 minutes, or until the sweet potatoes are soft. Tofu will crisp up a bit more after baking. To serve drizzle with Plant Junkie Thai Peanut vinaigrette. Roasted veggies and tofu will keep for up to 4 days in the refrigerator. Reheat gently on the stove or oven, or eat cold.

Roasted Thai Vegetables with Crispy Tofu