This delicious super simple recipe is inspired by Dan Buettner’s Eating to 100. See original at https://eatingto100/recipes/sheet-pan-chili-crisp-tofu-broccoli-and-brown-rice-bowls/ I made a few changes, and we loved it with a splash of the Coconut Secret Teriyaki sauce & marinade. Use your favorite pour-over sauce. It cooks down, and my husband and I ate the whole thing! He said , “This is so good you can make it any time!” Serves 2-4
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the broccoli and cauliflower florets, and red bell pepper (if using).
In a small bowl mix together sesame oil, 1 teaspoon tamari, 2 tablespoons aqua fava, and 1/4 teaspoon salt. Pour over the veggies and toss well. Place the veggie mixture in an even lay on about 2/3 or a bit more of the empty pan
In a medium bowl mix 1 tablespoon tamari, 1 tablespoon aqua fava, 1/4 teaspoon salt, and garlic & onion powder. Add the tofu and gently toss until combined. Add the corn starch and gently toss until tofu is evenly coated. Spread tofu in an even layer on the remaining empty area of the prepared pan.
Bake the tofu and veggies until tofu is crisp and golden, and veggies are slightly charred and tender, about 30 minutes, though ovens vary. Halfway through, use a metal spatula and turn tofu and veggies separately.
Serve with the brown rice and a drizzle of pour-over sauce
