Sheet-Pan Tofu with Snap Peas (ginger-lime + lemon pepper)

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 5 cups snap peas, cut into bite-size pieces
• 2 tbsp olive oil
• 1 tsp lemon pepper
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp lime juice
• 1 tbsp low-sodium soy sauce
• 1 tbsp olive oil
• 2 tsp grated ginger
• 1 tsp honey

Instructions

1. Preheat oven to 425°F and line a large rimmed sheet pan.
2. Toss the snap peas with 1 tbsp olive oil, half the salt, pepper, and lemon pepper. Spread in a single layer.
3. Toss the tofu with remaining oil and salt, add to the pan, and roast until browned and the vegetables are tender, about 20–30 minutes total.
4. While the pan cooks, whisk/blend the ginger-lime sauce ingredients until smooth and balanced.
5. Serve the sheet-pan tofu and snap peas with the ginger-lime sauce spooned over or alongside. Do not roast cold finishing sauces such as avocado or yogurt.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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