Crispy Tofu and Vegetable Sheet Pan Dinner

Instructions

1. 1

   Press tofu between paper towels with a heavy skillet on top for 5 minutes, then cut into 1-inch cubes and toss with 2 tablespoons sesame oil, half the tamari, and minced garlic.

2. 2

   Chop broccoli and bell peppers into bite-sized pieces, spread on a sheet pan with the tofu, and drizzle with remaining oil and tamari.

3. 3

   Roast at 425°F for 18–20 minutes, stirring halfway through, until tofu edges are golden and vegetables are tender-crisp.

4. 4

   Divide among bowls and serve over steamed rice if desired.