Easy Sheet Pan Spicy Tofu Recipes

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SPICY BAKED TOFU



Spicy Baked Tofu image

This healthy, protein-packed tofu dish is filled with flavor. This is a spicy dish. I don't find it overly spicy but I like heat in my faux-meat! I served this with wilted garlic spinach and a fresh salad on the side. Remember that tofu is a concentrated protein, so you don't need as much tofu as you would meat. This dish is great reheated! If you want to be really creative, try grilling your tofu for an even more delicious result!

Provided by Kiara Sexton

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 4

Number Of Ingredients 6

1 serving cooking spray
1 (12 ounce) package tofu
2 tablespoons Japanese low-sodium soy sauce
2 tablespoons Asian chili sauce
2 tablespoons minced fresh ginger root
1 ½ tablespoons hoisin sauce

Steps:

  • Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
  • Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  • Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
  • Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 6.1 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 686.2 mg, Sugar 2.2 g

HOT AND SPICY TOFU



Hot and Spicy Tofu image

Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether.

Provided by RITALINCINDY

Categories     Side Dish     Vegetables     Onion

Time 22m

Yield 4

Number Of Ingredients 12

3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed
⅓ cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes

Steps:

  • Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
  • In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 16.3 g, Fat 20.3 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 697.6 mg, Sugar 6.5 g

EASY SHEET PAN SPICY TOFU



Easy Sheet Pan Spicy Tofu image

Tofu is spiced and oven roasted until crispy, along with a medley of comforting vegetables in this Easy Sheet Pan Spicy Tofu dish.

Provided by © 2021 Savory Spin. All images and content are COPYRIGHT PROTECTED.

Categories     Lunch And Dinner

Time 35m

Number Of Ingredients 14

1 block extra firm tofu
2 tsp arrowroot powder
4 tsp coriander
4 tsp smoked paprika
4 tsp chili flakes
2 carrots
1 sweet potato
1 yellow potato
1.5 cups broccoli florets
1/2 cup barbeque sauce
4 tbsp Extra virgin olive oil (EVOO)
3/4 cup on pinto beans
1 tbsp fresh parsley (OPTIONAL - for garnish only)
Salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees F.
  • Remove the tofu from its packaging and wrap it in paper towels to drain as much water out of it as possible.
  • As the tofu is draining, peel the potatoes and carrots and chop them into bite-sized pieces. Also cut/separate the broccoli into bite-sized pieces.
  • Mix together 2 tsp coriander, 2 tsp smoked paprika, and 2 tsp chili flakes and sprinkle over the veggies. Toss veggies with spice mix so they are well coated.
  • Drain and rinse the beans and toss them in with the veggies.
  • Then drizzle in 2 tsp of EVOO on top of veggies and beans and mix so they are coated as much as possible with the EVOO.
  • Line a baking tray with foil and place the beans + veggies onto it.
  • Then, cut the tofu block into half and wrap it in paper towels. Then, blot out as much as possible from the tofu. When tofu is as dry as possible, cube each half into bite-sized blocks.
  • Mix 2 tsp arrowroot powder, 2 tsp coriander, 2 tsp chili flakes, and 2 tsp smoked paprika and drizzle over the cubed tofu. Gently toss tofu with the spices and arrowroot powder so the tofu is well coated.
  • Drizzle on 2 tsp of EVOO and toss until well incorporated.
  • Place tofu onto the foil-lined baking tray along with the spices.
  • Bake in a 425-degree oven for 25 minutes.
  • Then, set the oven to broil and broil at 525 degrees for 5-10 minutes. Each oven is different, so start checking around the 5 minute mark to make sure the tofu and veggies don't burn. During the broil, make sure the rack the baking tray is on is about 4 inches or so from the top broiler.
  • Remove from the oven when done.
  • Sprinkle with parsley and season with salt and pepper.
  • OPTIONAL - Drizzle on ½ a cup of BBQ sauce and toss the tofu and veggies in it.
  • All that's left is to dig in!

Nutrition Facts : Calories 430 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 10 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 498 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

SHEET PAN TOFU 3 WAYS RECIPE BY TASTY



Sheet Pan Tofu 3 Ways Recipe by Tasty image

Here's what you need: extra firm tofu, low sodium soy sauce, garlic powder, all-purpose flour, corn starch, unsweetened non-dairy milk, panko bread crumbs, nutritional yeast, paprika, cayenne, kosher salt, pepper, olive oil, vegan teriyaki sauce, vegan bbq sauce

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

28 oz extra firm tofu, drained
2 tablespoons low sodium soy sauce
¾ teaspoon garlic powder, divided
½ cup all-purpose flour
1 tablespoon corn starch
½ cup unsweetened non-dairy milk
½ cup panko bread crumbs
1 tablespoon nutritional yeast
1 teaspoon paprika
¼ teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon pepper
olive oil, to taste
vegan teriyaki sauce, to taste
vegan bbq sauce, to taste

Steps:

  • Preheat the oven to 400°F (200°C).
  • Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
  • Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
  • Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
  • Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
  • Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
  • Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
  • Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

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