Name: Sheet Pan Cajun Tofu and Vegetables
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American, Cajun
Ingredients: 1 tsp paprika; ½ tsp dried oregano; ½ tsp dried thyme; ¼ tsp garlic powder; ¼ tsp onion powder; ⅛ tsp cayenne; ½ tsp salt; ½ tsp pepper; 14 oz. extra firm tofu; 1 Tbsp soy sauce; 3 Tbsp vegetable oil (divided, $0.12); 1 Tbsp cornstarch (10g, $0.04); 3 red potatoes (washed, and 1" cubed (3 cups, 460g) $0.94*); 1 red pepper (medium dice (1½ cups, 250g) $1.48); 1 green pepper (medium dice (1½ cups, 250g) $0.78); 1 small onion (medium dice (1½ cups, 230g) $0.55); 2 Tbsp butter (melted, $0.23); ½ Tbsp brown sugar (5g, $0.01); ½ Tbsp hot sauce (10g, $0.09**)

From the recipe box

Sheet Pan Cajun Tofu and Vegetables

Yield4

Prep20 min

Cook50 min

Total70 min

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Ingredients

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Step by step

Method

6 steps

1
Heat the oven to 425°F and line a sheet pan with parchment. Mix the paprika, oregano, thyme, garlic powder, onion powder, cayenne, salt, and pepper.
2
Press the tofu dry and cut into 1-inch cubes. Toss with the soy sauce and 1 Tbsp oil, then half the spice mix and the cornstarch.
3
Toss the potatoes, red pepper, green pepper, and onion with the remaining 2 Tbsp oil and spice mix.
4
Spread the vegetables and tofu on the pan and roast 35 to 45 minutes, flipping halfway, until the potatoes are tender and the tofu is crisp.
5
Whisk the melted butter, brown sugar, and hot sauce.
6
Drizzle over the tofu and vegetables and toss before serving.

Sheet Pan Cajun Tofu and Vegetables