Swicy Pineapple-Walnut Sheet Pan Dinner
Description
This vibrant sweet and spicy meal comes together in a flash and is easily customizable to suit everyone’s preferences. Swap tofu for chicken or shrimp or use another vegetable like zucchini or snap peas if desired.
Ingredients
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16 oz extra firm tofu
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3 cups broccoli florets
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2 bell peppers, chopped
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1 small red onion, chopped
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1 cup California walnuts
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1 cup canned pineapple chunks (no sugar added)
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1/2 cup pineapple juice (reserved from can)
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1/3 cup reduced sodium soy sauce (or coconut aminos or tamari)
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1/4 cup lime juice
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2 tablespoons neutral oil (such as avocado oil)
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2 teaspoons sriracha
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2 garlic cloves, minced
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1 tablespoon grated ginger
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To garnish: 1/4 cup chopped cilantro
PREPARATION
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Preheat oven to 400 degrees and line sheet tray with aluminum foil.
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Wrap tofu in a kitchen towel or several paper towels and place on a cutting board or large plate. Place a heavy pan on top of the wrapped tofu and let sit for about 20-30 minutes to press the tofu, then cut into 1-inch cubes.
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In a large bowl, mix together the tofu, broccoli, peppers, red onion, walnuts and pineapple chunks.
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In a medium bowl, mix together the remaining ingredients and then pour over the tofu and vegetable mixture.
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Place all ingredients on a sheet tray and bake for 15-20 minutes. Top with cilantro and serve with rice.
Notes
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This recipe can be made gluten free by using coconut aminos/tamari.
NUTRITION
- Calories: 315 cal
- Total Fat: 20 g
- Saturated Fat: 1.6 g
- Polyunsaturated Fat: 9 g
- Monounsaturated Fat: 5 g
- Cholesterol: 0 mg
- Sodium: 590 mg
- Carbohydrates: 22 g
- Dietary Fiber: 5 g
- Total Sugars: 9 g
- Added Sugars: 0 g
- Protein: 14 g
- Vitamin D: 0 (0%DV) mcg
- Calcium: 271 (27%DV) mg
- Iron: 2 (15%DV) mg
- Potassium: 560 (11%DV) mg