Spicy Roasted Vegetables with Tofu
Elevate your weeknight dinners with this vibrant and flavorful Spicy Roasted Vegetables with Tofu recipe! Packed with crisp-tender zucchini, sweet bell peppers, caramelized onions, and smoky, golden tofu, this dish brings together a medley of colors, textures, and bold spices. Coated in a tangy blend of soy sauce, sriracha, smoked paprika, and cumin, the tofu turns irresistibly crispy thanks to a light dusting of cornstarch, while the veggies roast to perfection with savory, caramelized edges. Garnished with fresh cilantro and served with zesty lime wedges, this easy 30-minute meal is both satisfying and versatile—perfect as a wholesome standalone dish or served over rice or quinoa for a hearty plant-based dinner.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 medium Bell peppers (any color, sliced into strips)
- 2 medium Zucchini (sliced into half-moons)
- 1 medium Red onion (sliced into wedges)
- 2 medium Carrots (sliced into thin sticks)
- 3 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Sriracha
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Cumin
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Cornstarch
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 1 Lime wedges (for serving)
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean towel and place a heavy object on top for 10-15 minutes.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Once pressed, cut the tofu into 1-inch cubes.
In a large bowl, whisk together olive oil, soy sauce, sriracha, smoked paprika, garlic powder, cumin, salt, and black pepper.
Add the tofu cubes to the bowl and toss gently to coat them evenly in the spice mixture. Sprinkle the cornstarch over the tofu and toss again to ensure a light, even coating.
Transfer the tofu cubes to one side of the prepared baking sheet, spreading them out in a single layer.
In the same bowl, toss the bell peppers, zucchini, red onion, and carrots in any remaining sauce. If needed, add an extra tablespoon of olive oil and a pinch of salt and pepper.
Spread the vegetables out on the other side of the baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, flipping the tofu and stirring the vegetables halfway through to ensure even cooking. The tofu should be golden and crispy, and the vegetables should be tender with slight caramelization.
Remove from the oven and let cool for a couple of minutes.
Transfer the roasted tofu and vegetables to a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side.
Enjoy your spicy roasted vegetables with tofu as a standalone dish, or pair it with rice or quinoa for a more filling meal.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.2 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
