Bursting with bold Thai flavors, this Roasted Thai Veggies with Tofu dish is a vibrant, nutritious, and delicious meal that’s easy to prepare. Crispy tofu and perfectly roasted vegetables are tossed in a tangy Thai peanut sauce This dish is naturally vegan and perfect for serving over rice, quinoa, or noodles. Whether you’re looking for a quick weeknight dinner or a meal-prep favorite, this recipe is sure to satisfy!
I really love throwing a bunch of veggies on a couple of sheet pans and roasting them in the oven. It makes for easy meals and easy clean-up. Best of all you can complete the rest of the meal while the veggies are cooking, or answer emails, or knock out a few house chores. The sauce can be made ahead of time which leaves you to prepare the grain or noodle of choice and toss the tofu in the air fryer.
Ingredient Notes for Roasted Thai Veggies with Tofu
- Veggies: There is definitely room for variety here depending on your taste. I use fresh broccoli, sliced onion and bell pepper, mushrooms, and baby corn. Feel free to substitute or omit any of the veggies listed above.
- Tofu: Make sure you are using extra firm tofu. As usual, you want to press the tofu with a heavy book or tofu press. Once you’ve done that, cut into cubes and give it a nice coating with the marinade.
- Peanut Sauce: I’ve tried a lot of variations over the years to come up with a great peanut sauce. It looks like a lot of ingredients but there are all items that most people already have in their pantry.
Cooking and Preparation Tips
- Prepare the tofu and marinate in the peanut and orange juice mixture. You can do this for 5 minutes or overnight. I truly don’t think it makes much difference in the flavor. The idea is to get the tofu cubes well coated with the marinade. I always prefer to air fry tofu as it creates a crispy coating with a firm, chewy texture. I definitely recommend this method if possible. If you don’t have an air fryer, you can pan fry the tofu. Make sure your tofu pieces are small to medium and size and that your pan is very hot. I recommend using avocado oil in this situation as it has a higher smoke point.
- You want to make sure all of the veggies are cut into bite-size pieces. I usually place the broccoli on its own baking sheet and the rest of the veggies on a second. They are all going to bake in a preheated 400-degree oven for about 15 minutes. Remove the pans and the onion, pepper and mushroom pan should be done. Add the baby corn to the broccoli pan and cook for an additional 5 minutes. Be sure to check the broccoli by giving it a poke with a fork. The fork should pass through without much force, but there should still be a little resistance.
- This Thai peanut sauce is actually quite easy to throw together. Use a grater for the ginger if possible. Diced ginger does not always incorporate well. You can also make this ahead of time. The marinade for the tofu will be a mixture of the peanut sauce with some additional orange juice to thin it out. For best results, use a blender or small blender cup.
Roasted Thai Veggies with Tofu
Course: RecipesDifficulty: Easy4
servings30
minutes20
minutesIngredients
2 broccoli crowns, cut into bit size pieces
1/2 red onion, sliced lengthwise
1/2 red bell pepper, sliced lengthwise
8 oz whole mushrooms, cut into 1/2 to 1/4 pieces
7.7 oz jar baby corn
1/2 package extra firm tofu
2 tsp olive oil
Salt and pepper to taste
Lime wedge
Sesame seeds
Best Thai Peanut Sauce:
Thumb-sized piece of fresh ginger grated
1/3 cup peanut butter
1/3 cup orange juice
2-3 tablespoons fresh lime juice ( 1 lime)
2 clove garlic, minced
2 tbsp soy sauce or Coconut Aminos
2 tbsp rice vinegar
2 tsp sriracha or chili paste
2 tbsp agave nectar or honey
1-2 tsp sesame oil (optional)
S&P to taste
Directions
- Preheat oven to 400 degrees.
- Press the tofu for at least 30 minutes with a tofu press or heavy book. Marinate tofu in 50/50 blend of Thai Peanut Sauce and orange juice. I used 1/4 cup of each. You can do this for a few minutes or overnight.
- Place parchment paper on two sheet pans. Place the onion, peppers, and mushrooms on one and the broccoli on the second. Spray the veggies with olive oil (I use a glass bottle sprayer from Amazon) and give a slight sprinkle of salt and pepper. Place both pans in the oven and set the timer for 15 minutes.
- In the meantime, cook the tofu:
Air fryer method: Cook for 7-8 minutes at 390 degrees.
Skillet method: Add a small amount of olive or avocado oil to a skillet on medium-high. Once heated, add the tofu and cook for 2-3 minutes on each side until crispy. - At 15 minutes, remove the pan with the onion, peppers and mushrooms. Add the baby corn to the pan with the broccoli and cook for an additional 5 minutes.
- Serve over rice or noodles or cauliflower rice. Drizzle with peanut sauce and lime wedge. Sprinkle with sesame seeds.
