Sheet pan sesame tofu with roasted vegetables

Prep 20 min
Total 45 min
Serves 4



1/3 cup
rice-wine vinegar
2 1/2 tbsp
brown sugar
2 1/2 tbsp
sodium-reduced soy sauce
1 1/2 tbsp
garlic cloves, minced
1 tbsp
grated ginger
1 350-g pkg
firm tofu, patted dry and cut into 8 slices
2 tbsp
1 400-g bunch
carrots, quartered
2 170-g pkgs
king oyster mushrooms, thinly sliced
2 cups
1 tbsp
chili-garlic sauce, (optional)


  • POSITION racks in top and bottom thirds of oven. Preheat to 400F.
  • WHISK vinegar, sugar, soy, oil, garlic and ginger in a casserole dish. Reserve ¼ cup of the mixture for drizzling. Add tofu and marinate 15 min, turning often. Remove, and divide between 2 rimmed baking sheets.
  • WHISK vegetable oil into marinade. Add carrots and mushrooms, flipping to coat. Divide between baking sheets, then roast 10 min. Stir in beans on both sheets, then switch top and bottom sheets and cook until beans are tender-crisp, 10 min.
  • DRIZZLE veggies with reserved ¼ cup marinade, tossing to coat. Spoon chili-garlic sauce over tofu before serving.


Calories 326, Protein 17 g, Carbohydrates 27 g, Fat 19 g, Fibre 5 g, Sodium 447 mg. Excellent source of folate

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