Sticky Cashew Tofu Sheet Pan
with Broccoli & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Getting sticky with it! Maple syrup, hoisin and soy sauce give the elements on the sheet pan an irresistible glow, including crunchy roasted cashews. Pre-cooked jasmine rice helps make preparing this vegetarian spread as easy and hands-off as possible.
We will send you:
- 1 Head of broccoli
- 1 Block of tofu (non-GMO)
- 30ml Soy sauce (low sodium)
- 227g Pre-cooked jasmine rice
- 25g Roasted cashews
- 15ml Maple syrup
- 30ml Ginger-garlic purée
- 30ml Hoisin sauce
Contains: Cashews • Sesame • Soy • Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
4 g
Sodium
1170 mg
Total Carb
69 g
Sugars
21 g
Protein
39 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Cut the broccoli head into bite-size florets.
- Pat the tofu dry; cut into medium cubes.
- In a medium bowl, combine the soy sauce, maple syrup, ginger-garlic purée and hoisin.
- Add the tofu; toss well.
Roast the tofu, broccoli & cashews
- On a lined sheet pan, toss the broccoli with a drizzle of oil and S&P.
- Add the tofu and roast, stirring halfway, 14 to 16 min., until tender.
- In the last 4 min., add the cashews.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
- Transfer to a bowl; season with S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the tofu, broccoli and cashews. Bon appétit!
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