Southwest Black Bean & Shredded Tofu Sheet Pan

Ingredients

  • 1 package Extra Firm Tofu, shredded (press tofu first to remove excess moisture if needed)

  • 1 can low-sodium black beans, drained and rinsed

  • 1 bell pepper, sliced

  • 1 red onion, sliced

  • 1 cup corn kernels

  • 1-4 Tbsp taco seasoning

  • 1 lime, squeezed for juice

  • Optional garnishes: cilantro, lime wedges, salsa

    For the Sauce:

  • ¼ cup water

  • ½ cup cashews

  • ¼ cup salsa

  • 1 clove garlic

  • ¼ tsp oregano

  • 1 Tbsp apple cider vinegar

  • ½ Tbsp hot sauce, optional

Directions

  1. Preheat the oven to 400°F.

  2. In a large bowl, toss the shredded tofu with 2 tablespoons of the taco seasoning, and lime juice. Let it sit for a few minutes to absorb the flavors while you cut the bell pepper and onion.

  3. Add the tofu, along with the bell pepper and red onion to the sheet pan. Sprinkle the remaining taco seasoning over the veggies and tofu, and toss everything together to combine.

  4. Add the sheet pan to the oven and roast for 15–20 minutes, or until the veggies are tender and the tofu is slightly crispy.

  5. Start making the sauce by combining all ingredients into a blender, BUT just let it sit. Don’t mix it yet. Soaking the cashews beforehand will help make it more smooth.

  6. Take the pan out of the oven. Stir and then add the corn and beans and then return to the oven and cook for another 5-10 minutes to warm everything up.

  7. While that is cooking, turn on the blender.

  8. Mix it up one last time, then sprinkle the sauce on top. Tip: put the sauce in a plastic bag, and cut off the corner to spread across.

  9. Garnish with fresh cilantro, salsa, or lime wedges if desired. You can enjoy with tortillas or over rice.

Nutritional Information:
4 Servings

Serving Size: ¼ recipe

Calories: 329.5 kcals

Total Fat: 12.4g

Saturated Fat: 2g

Cholesterol: 0mg

Sodium: 552mg

Total Carbohydrate: 38.9g

Protein: 20.1g

Fiber: 11.6g