Name: Sheet Pan Chili-Lime Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz raw firm tofu; 2 cup raw broccoli florets; 1 cup raw sliced bell peppers; 2 large eggs; 0.5 oz dry roasted peanuts; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tbsp lime juice; 0.5 tsp red chili flakes; 0.25 tsp garlic powder; 0.25 tsp sea salt

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Wrap the raw firm tofu in a clean kitchen towel and place a heavy skillet on top to press out excess moisture for 10 minutes.
Cut the pressed tofu into 1-inch cubes and place them in a large mixing bowl with the raw broccoli florets and raw sliced bell peppers.
In a small jar, whisk together the tamari, toasted sesame oil, lime juice, red chili flakes, garlic powder, and sea salt.
Pour the sauce over the tofu and vegetables, tossing gently until everything is evenly coated.
Spread the mixture in a single layer on the prepared sheet pan, ensuring enough space for roasting rather than steaming.
Roast in the oven for 20 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are charred.
Create two small clearings on the pan and carefully crack the eggs into them; return to the oven for 5 minutes until the whites are set.
Remove from the oven, sprinkle with dry roasted peanuts, and serve immediately while hot and fragrant.

Nutrition

Ingredients

Instructions

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