Description
Description Bright, salty-sweet, and ridiculously simple, this Hawaiian Tofu Sheet Pan features crispy tofu roasting alongside juicy pineapple and bell pepper in a sticky maple-soy glaze.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 cup fresh pineapple, cut into chunks
- 1 bell pepper, sliced (any color)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving (optional)
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Instructions
- Press tofu by wrapping in a clean kitchen towel, placing something heavy on top for 10-15 minutes.
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a medium bowl, whisk together soy sauce, maple syrup, olive oil, garlic powder, ginger powder, and season with salt and pepper.
- Cube pressed tofu into 1-inch pieces and toss in the bowl with glaze. Add pineapple and bell pepper, tossing again until coated.
- Spread the mixture in a single layer on the prepared sheet pan.
- Bake for 25-30 minutes, flipping halfway through, until tofu is golden and caramelized.
- Remove from oven, adjust seasoning if needed, and serve warm over rice or quinoa, garnished as desired.
Notes
- Notes
- For best crispiness, ensure tofu pieces are spaced apart on the sheet pan. Adjust sweetness in the glaze to taste.