Low-Waste Sheet Pan Tofu and Rainbow Vegetables

Recipe Snapshot

• Ready in 35 minutes with minimal dishes and compost-friendly scraps.
• Crispy baked tofu glazed with miso-ginger sauce alongside rainbow vegetables.
• Includes zero-waste tips for using carrot tops, broccoli stems, and pepper cores.

Ingredients

• 1 (14-ounce) block extra-firm tofu, pressed and cubed
• 2 cups broccoli stems and florets, sliced
• 1 cup sliced carrots (use tops for garnish)
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons avocado oil
• 1 tablespoon sesame seeds
• Chopped carrot tops or parsley for garnish

Miso Ginger Glaze

• 2 tablespoons white miso paste
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon tamari
• 1 tablespoon grated ginger
• 1 teaspoon garlic chili paste
• 1 teaspoon toasted sesame oil

Instructions

1. Preheat oven: Heat to 425 F and line a sheet pan with parchment.
2. Prep tofu: Toss tofu cubes with half the glaze and 1 tablespoon avocado oil. Arrange on sheet pan.
3. Add vegetables: Toss vegetables with remaining avocado oil and salt. Spread around tofu.
4. Bake: Roast 20 minutes, flip tofu, brush with remaining glaze, and roast 10 minutes more until caramelized.
5. Finish: Sprinkle sesame seeds and chopped carrot tops before serving.

Why it works

Baking tofu concentrates flavor without excess oil. Using stems and tops reduces waste while adding fiber and micronutrients. Miso delivers umami and probiotics.

Zero-waste tips

• Save pepper cores for vegetable stock.
• Blend carrot tops with olive oil, lemon, and nuts to make pesto.
• Freeze onion skins and herb stems for broth.

Meal prep

Store in glass containers up to four days. Reheat in skillet with splash of water to re-crisp tofu.