Sheet Pan Chinese Cashew Tofu is a quick and easy healthy weeknight dinner! This high protein, oil free, vegan and gluten free recipe can be made in 2 steps and 30 minutes!
Don’t you just LOVE a sheet pan dinner.
One pan for cooking, serving, and cleaning. No muss, no fuss, just a quick and easy dinner.
Our Weeknight Sheet Pan Tofu Fajitas were a hit, and this Sheet Pan Chinese Cashew Tofu is a spin off of that recipe. It switches up the flavors, but keeps the same basic principles: you need a tasty dinner on the table, and you need it quick.
There is nothing worse than having to cook what feels like a 6 course meal at the end of a long day. You just worked your booty off all day at work, and now you are hungry, bordering on hangry, and have to wait for dinner to be done. There are times for extravagent meals, and then there are times for Sheet Pan Chinese Cashew Tofu.
On nights when you are tempted to open a can of soup due to sheer exhaustion, set down the can opener and make this Sheet Pan Chinese Cashew Tofu instead. Your tastebuds will thank you.
This meal is pretty straightforward making it ideal for weeknights.
Unlike most tofu recipes, this one requires absolutely no marinating. No waiting hours for the tofu to soak up flavor, we can get on with the recipe and get onto dinner.
Now that we are getting down to the nitty gritty of the recipe, this Sheet Pan Chinese Cashew Tofu stretches the meaning of “sheet pan meal”, because we require one extra pot. Just one. Are you still with me? Trust me, this one pot is worth it. We need it to heat and thicken our sauce so that when we toss it with the tofu and vegetables, it clings to them and gives them lots and lots of flavor. What is a sheet pan meal worth if it doesn’t have FLAVOR?
But from there, it is all sheet pan sailing. Just toss the ingredients with the sauce right on the sheet pan, bake, and serve. If it suites your fancy, serve this atop some cooked rice, or eat it as is.
Just a sheet pan and a pot.
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Sheet Pan Chinese Cashew Tofu
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Entrees
- Cuisine: gluten-free, oil-free, vegan
Description
Sheet Pan Chinese Cashew Tofu is a quick and easy healthy weeknight dinner! This high protein, oil free, vegan and gluten free recipe can be made in 2 steps and 30 minutes!
Ingredients
- ¼ cup liquid aminos OR tamari
- ¼ cup coconut nectar or maple syrup
- ¼ cup water
- 3 cloves garlic, minced
- 1 inch ginger root, peeled and grated
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon sriracha (more if you like it spicy)
- 1 tablespoon corn starch mixed with 1 tablespoon water
- 1 block extra firm tofu, cut into cubes
- 2 heads broccoli, cut into florets
- 2 bell peppers, cut into strips
- ½ cup roasted cashews
Instructions
- Preheat the oven to 425 degrees. In a saucepan, combine the liquid aminos, coconut nectar, water, garlic, ginger, rice vinegar, lime juice, and sriracha. Heat over medium until the mixture simmers. Remove from the heat and whisk in the cornstarch mixture. Return it to the heat and bring it back to a simmer, stirring constantly. Set aside.
- Arrange the tofu and veggies on a sheet pan lines with nonstick foil. Pour over the sauce and sprinkle on the cashews. Toss to coat. Bake for 15 minutes, give everything a good toss, and bake for another 10 minutes or until the veggies are tender. Serve over rice if desired.
This looks like the perfect dish! Yum!
★★★★★
Thank you so much! :)
This is super yummy and easy to make! The first time I made it, I ended up doubling the sauce for some extra flavor!
I am so glad that you are enjoying the recipe, Julia!
I made this last night and really liked it. Next time, I think I’ll double the sauce recipe and add more veggies. But this is the best tofu recipe I’ve tried yet!
★★★★★
Hi Linda! I am so glad you liked the recipe! You can never go wrong with more sauce and veggies :)
I swapped out the tofu for chicken and this was excellent. Easy to prep too. Will be saving this and adding to the regular rotation.
★★★★★
Can I use something instead of coconut nectar I can’t seem to find it in stores near me ?
Hi Bridge, absolutely! Maple syrup or another liquid sweetener is a great swap. I would use the same amount. Happy cooking!
I traded torn button mushrooms for the tofu, and while it is delicious, it is not a one pan meal. Nevertheless, a great recipe with lots of possibilities for customizing according to what’s in the fridge.
★★★★
Hi! This looks yummy! Quick question – do you have to press the tofu first? I know that often when I use tofu (even extra-firm) and try and toss it in a sauce, it seems to want to crumble. Thanks, in advance!
Hi Amy! In this recipe, you don’t need to press the tofu first. I find some brands of tofu crumble easier than others, so it may be worth experimenting until you find your favorite. I like a sprouted tofu, by either Trader Joe’s brand or Wildwood, which seems sturdier.