RECIPE: Tofu and Cashew Sheet Pan Stir Fry

TIME

Prep Time: 15 mins

Total Time: 45 mins

INGREDIENTS

Makes 2 servings

• 1 red bell pepper, chopped

• 1 orange bell pepper, chopped

• 2 carrots, chopped

• 2 green onions, chopped

• 1 cup broccoli, chopped

• 6 oz firm tofu, cubed, 1/2 package, drained

• 1/4 cup raw cashews

• 2 Tbs tamari

• 1 clove garlic, minced

• 2 tsp maple syrup

• 2 tsp ginger, minced

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

MAKE:

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

2. Drizzle with sauce.

3. Cook for 30 minutes or until cooked through

Note: This is a great recipe to cook once and eat twice. Batch cook this for family dinner, and then enjoy leftovers for lunch over a leafy greens or cauliflower rice. Tofu in the recipe can easily be swapped for another plant based protein like tempeh, or beans like chickpeas, or an animal protein like thinly sliced strips of chicken breast.

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Recipe Source: Living Plate Rx

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