Sheet-Pan Tofu and Veggies

INGREDIENTS

• 1 block extra firm tofu, 14 oz
• 1 15-oz can chickpeas, rinsed and drained
• 1 red onion, sliced
• 4 carrots, peeled and chopped
• ¼ teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 tablespoon olive oil
• Parsley, to top

For the Sauce:                            

• ¼ cup creamy almond butter                   
• 1 tablespoon harissa                        
• 1 tablespoon honey
• 2 tablespoons low-sodium soy sauce
• Juice from ½ lime
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, minced
• 2-3 tablespoons water, as needed

DIRECTIONS

1. Preheat the oven to 400 OF.
2. Pat the tofu dry with paper towels. Place tofu on a plate or cutting board with a layer of paper towels both above and below the tofu. Place a heavy plate, skillet, or another cutting board on top of the tofu. Let sit for at least 15 minutes to press out additional water from the tofu.
3. Mix the salt, garlic powder, smoked paprika, cumin, black pepper, and cayenne pepper in a small bowl and stir to combine.
4. Place the tofu, chickpeas, chopped carrots, and red onion on a large sheet pan. Drizzle with olive oil and season with the spice mixture. Use your hands or a spatula to toss to combine.
5. Bake mixture for about 45-50 minutes. Baking time may vary and note that darker pans will cook and brown food more quickly. Check your tray at 30-35 minutes to see if it’s done. Garnish with chopped parsley after removing from the oven.
6. While that is baking, prepare the sauce. Add all sauce ingredients, except the water, to a medium bowl. Whisk to combine. Gradually add water, 1 tablespoon at a time, to thin the sauce to a drizzling consistency. Pour over the tofu and veggies once they’re out of the oven.
7. Serve the mixture over quinoa, brown rice, or your favorite whole grain!

VARIATIONS AND TIPS

• You can use tahini or creamy peanut butter instead of almond butter.
• Try sriracha instead of harissa. The flavor will be slightly different, but sriracha still adds heat to the sauce. Note that sriracha will add more sodium.
• If you’re curious about harissa, it is a spice blend that is commonly used in North African cuisine.  You may also find it as a paste. The blend typically includes various spices, such as paprika, caraway, chili pepper, cayenne pepper, coriander, cumin, garlic, and peppermint or spearmint. You may see different variations available in stores.

NUTRITION FACTS
YIELD: 6 servings

Calories: 425 per serving, Carbohydrates: 56g, Fiber: 10g, Sugar: 9.4g (2.7g added sugar), Protein: 18g, 
Fat: 15g, Saturated fat: 1.8g, Cholesterol: 0mg, Sodium: 478mg

*Nutrition facts will change as variations and substitutions are included. Above nutrition facts are based on using unsalted almond butter and harissa. Nutrition facts include 1/2 cup cooked brown rice per serving.

SOURCE: adapted from Somethingnutritiousblog.com