Crispy Baked Tofu with Roasted Vegetables

Ingredients

• 16 oz extra-firm tofu
• 4 cup broccoli florets
• 2 bell peppers
• 1 red onion
• 3 tbsp olive oil
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp sesame seeds (optional)

Steps

1. Preheat oven to 400°F (200°C). Press tofu to remove excess water, then cut into 1-inch cubes. Chop bell peppers and red onion into similar-sized pieces.
2. In a large bowl, toss the tofu cubes with 1 tbsp olive oil and cornstarch until evenly coated. In a separate bowl, toss broccoli, bell peppers, and red onion with 2 tbsp olive oil, salt, and pepper.
3. Spread the tofu in a single layer on one half of a large baking sheet and the vegetables on the other half. Roast for 20 minutes.
4. While roasting, whisk together soy sauce, maple syrup, garlic powder, onion powder, and smoked paprika in a small bowl.
5. After 20 minutes, flip the tofu and vegetables. Drizzle the sauce over the tofu. Return to the oven and roast for another 15-20 minutes, or until tofu is golden and crispy and vegetables are tender-crisp.
6. Serve immediately, optionally garnished with sesame seeds.