Prep Time: 15 mins
Total Time: 45 mins
Meal Type: Lunch, Dinner
Source: Living Plate Rx
Servings: 2
Ingredients
- 1 pepper, red bell, chopped
- 1 pepper, orange bell, chopped
- 2 carrots, chopped
- 2 green onions, chopped
- 1 cup broccoli, chopped
- 6 oz tofu, firm, cubed 1/2 package, drained
- 1/4 cup cashews, raw
- 2 Tbs tamari
- 1 clove garlic, minced
- 2 tsp maple syrup
- 2 tsp ginger, minced
- 2 Tbs olive oil
Directions
- Chop bell peppers, carrots, green onions, broccoli.
- Preheat oven to 375º.
- In a small bowl, mix together tamari, garlic, maple syrup, and ginger.
- Mince ginger and garlic.
- In a small bowl, mix together tamari, garlic, maple syrup, and ginger.
- Remove tofu from package, cut into 1 inch cubes and drain excess liquid.
- On a lined sheet pan, spread out vegetables, firm tofu, and cashews.
- Drizzle with sauce.
- Cook for 30 minutes or until cooked through.
Tips from Elisa & Ellen: Use this recipe as a template, vary the veggies using your family’s favorites.Tamari is used here as a gluten-free soy sauce option, but feel free to use soy sauce from your pantry, or coconut aminos – a low-sodium soy sauce replacement. Coconut aminos can be found alongside vinegar and oils or in the international foods aisle of your supermarket. Build confidence in your knife skills with our “How To” videos including: How to: Prep a Bell Pepper and How To Prep a Carrot.
Source: Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.