AuthorJeanne PetrucciCategory, DifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins

 2 pepper, red bell, chopped
 2 pepper, orange bell, chopped
 4 carrots, chopped
 4 green onions, chopped
 2 cup broccoli, chopped
 12 oz. tofu, firm, cubed 1/2 package, drained
 1/2 cup cashews, raw
 4 Tbs tamari
 2 clove garlic, minced
 1 1/3 Tbs maple syrup
 1 1/3 Tbs ginger, minced
 4 Tbs olive oil

Prep
1

Chop bell peppers, carrots, green onions, broccoli.

2

Preheat oven to 375º.

3

In a small bowl, mix together tamari, garlic, maple syrup, and ginger.

4

Mince ginger and garlic.

5

In a small bowl, mix together tamari, garlic, maple syrup, and ginger.

6

Remove tofu from package, cut into 1-inch cubes and drain excess liquid.

Make
7

On a lined sheet pan, spread out vegetables, firm tofu, and cashews.

8

Drizzle with sauce.

9

Cook for 30 minutes or until cooked through.

Ingredients

 2 pepper, red bell, chopped
 2 pepper, orange bell, chopped
 4 carrots, chopped
 4 green onions, chopped
 2 cup broccoli, chopped
 12 oz. tofu, firm, cubed 1/2 package, drained
 1/2 cup cashews, raw
 4 Tbs tamari
 2 clove garlic, minced
 1 1/3 Tbs maple syrup
 1 1/3 Tbs ginger, minced
 4 Tbs olive oil

Directions

Prep
1

Chop bell peppers, carrots, green onions, broccoli.

2

Preheat oven to 375º.

3

In a small bowl, mix together tamari, garlic, maple syrup, and ginger.

4

Mince ginger and garlic.

5

In a small bowl, mix together tamari, garlic, maple syrup, and ginger.

6

Remove tofu from package, cut into 1-inch cubes and drain excess liquid.

Make
7

On a lined sheet pan, spread out vegetables, firm tofu, and cashews.

8

Drizzle with sauce.

9

Cook for 30 minutes or until cooked through.

Tofu and Cashew Sheet Pan Stir Fry