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
Scale
- 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)
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
For best crispiness, ensure tofu pieces are spaced apart on the sheet pan. Adjust sweetness in the glaze to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Hawaiian, tofu, sheet pan, vegan, easy dinner, healthy