How to Make Sheet Pan Zucchini and Red Pepper “Stir-Fry”
This recipe looks and tastes like a stir-fry, but it is roasted in the oven instead of cooking it on the stovetop. Just toss everything together, lay it out on a sheet pan, and let it bake! It’s great as is, or you could add some additional flavors: Sprinkle with peanuts for crunch; drizzle with hot sauce for pow; add fresh cilantro for herbal flair.
15 min prep time
30 min cook time
4servings
1 1/2 cups
Step-By-Step Instructions:
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Preheat oven to 450°F. Line a large rimmed baking sheet with unbleached parchment paper.
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Pat or squeeze the tofu of excess liquid, if necessary. Cut the tofu into (3/4-inch) cubes.
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In a large bowl, whisk together the ginger, tamari, vinegar, and oil. Add the zucchini and bell pepper pieces to the sauce mixture; toss by hand to coat.
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Arrange the zucchinis and peppers in a single layer on the baking sheet (fill 2/3 of the sheet), letting excess sauce drip back into the bowl.
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Add the tofu to the bowl with the remaining sauce mixture; toss to coat. Arrange the tofu in a single layer on the baking sheet (fill the rest of the sheet). Drizzle tofu with any remaining sauce.
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Roast until the tofu and vegetables are browned, about 30 minutes; no stirring needed. Serve.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups
-
Amount per serving
Calories
180
- % Daily value*
-
Total Fat
11g
14%-
Saturated Fat
1.4g
7% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
350mg
15% -
Total Carbohydrate
10g
4%-
Dietary Fiber
3g
11% -
Total Sugars
6g
-
Dietary Fiber
-
Protein
12g
-
Potassium
580mg
12%