Thai Chili Tofu Sheet Pan Meal Prep

Thai Chili Tofu Sheet Pan Meal Prep
Prep time
Cook time
Total time
Serves: 4
  • 1 12-ounce package of extra firm tofu
  • 3 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon arrowroot
  • ⅛ teaspoon sea salt
  • Sheet Pan
  • 2 cups broccoli, chopped
  • 1½ cups baby corn
  • 1 ½ cups pineapple, cubed
  • 1 large red bell pepper, sliced
  • ½ cup cashews
  • ½ cup Thai sweet chili sauce
  • 1 lime
  • ½ cup basil, to garnish
  • ¼ cup cilantro, optional, to garnish
  1. Cut tofu into cubes, then place between paper towels, and press down using a tofu press or heavy cutting board. Allow the excess moisture to drain from the tofu for 10-20 minutes while preparing the rest of the ingredients.
  2. Preheat oven to 425 degrees F.
  3. Take pressed tofu cubes, and carefully place them in a bowl, and coat them with arrowroot, sesame oil, and sea salt. Drizzle on the coconut aminos.
  4. Lay tofu out on a baking tray, and bake for 20 minutes. The tofu should be brown and crispy.
  5. Add all the veggies and pineapple to a bowl, and drizzle with Thai chili sauce and lime juice. Stir to coat.
  6. Move the tofu to one side of the baking sheet, and add the veggies and pineapple. Sprinkle the cashews over the top. Bake for another 10-12 minutes, until veggies are tender.