Ingredients
1 bunch asparagus, chopped and tough ends discarded
1 carton mushrooms, rough sliced
1 red pepper, sliced
1 yellow pepper, sliced
3 cups broccoli, chopped
1 block super firm tofu (or pressed extra firm tofu)
1 tablespoon avocado oil
2 tablespoons soy sauce
2 tablespoons sesame seeds + more for serving
Tangy Sumo Citrus Sauce
2 Sumo Citrus, juiced
1/3 cup soy sauce
1/4 cup vegetable broth
1 tablespoon maple syrup
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon arrowroot powder + 2 tablespoons water
Optional: Rice and chopped scallions for serving.
Instructions
- Preheat oven to 400 F.
- Lay out veggies on sheet pan. Spray with avocado oil and shake on salt and pepper.
- Chop the tofu and put it in a container or food storage bag. Add the oil, soy sauce, and sesame seeds and shake. Put this on another sheet pan.
- Put both sheet pans in the oven for 25 minutes.
- Add all sauce ingredients except arrowroot powder and water to a small pot. Bring the heat to medium.
- Combine the arrowroot powder and water with a small whisk and then add to the pot. Cook on medium for about 5 minutes stirring frequently or until the sauce thickens.
- Toss veggies and tofu with sauce, top with optional scallions, more sesame seeds and serve!