Sheet Pan Cajun Tofu and Vegetables

Ingredients

• 14 oz Extra-firm tofu
• 1 tbsp Soy sauce
• 3 tbsp (divided) Vegetable oil
• 1 tbsp Cornstarch
• 3 medium (1" cubed) Red potatoes
• 1 medium, diced Red bell pepper
• 1 medium, diced Green bell pepper
• 1 medium dice Small onion
• 1 tsp Paprika
• 0.5 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.25 tsp Garlic powder
• 0.25 tsp Onion powder
• 0.125 tsp Cayenne pepper
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp, melted Vegan butter (e.g. Earth Balance or Miyoko's)
• 0.5 tbsp Brown sugar
• 0.5 tbsp Hot sauce (e.g. Louisiana style)

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper. Mix the Cajun seasoning: whisk together paprika, oregano, thyme, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl.
2. Press tofu: Slice in half lengthwise, press between paper towels with a heavy object for at least 10 minutes. Cut into ½–1" cubes and pat dry.
3. Toss tofu cubes in soy sauce, then 1 tbsp oil. Coat with cornstarch and half the Cajun seasoning. Spread on one side of the sheet pan.
4. Toss cubed potatoes in 1 tbsp oil and remaining Cajun seasoning. Spread on the other side of the sheet pan.
5. Bake for 25 minutes. Meanwhile, toss diced bell peppers and onion in remaining 1 tbsp oil. *(25 min)*
6. After 25 minutes, flip the tofu with tongs. Add peppers and onion to the potato side and spread evenly. Return to oven for 25 more minutes until veggies are tender. *(25 min)*
7. Whisk together melted vegan butter, brown sugar, and hot sauce. Drizzle over the tofu and veggies, toss gently, and serve immediately. Great over rice or with crusty bread.