Apricot Ginger Teriyaki Veggie And Tofu Sheet Pan Tacos

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Apricot Ginger Teriyaki Veggie And Tofu Sheet Pan Tacos

Featuring

These easy sheet pan tacos are packed with roasted vegetables and crispy edged tofu tossed in a sticky sweet savory sauce made from Apricot Ginger Teriyaki Glaze. The glaze seasons the tofu and veggies before roasting and also gets whisked into a tangy yogurt drizzle for a fresh, colorful finish.

Ingredients

Veggie And Tofu Sheet Pan

• 1 block (14 ounces) extra firm tofu, drained and pressed
• 2 cups small broccoli florets
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 small red onion, sliced into wedges
• 1 medium zucchini, halved lengthwise and sliced
• 2 tablespoons olive oil
• 1/3 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Apricot Ginger Yogurt Drizzle

• 1/2 cup plain Greek yogurt
• 2 tablespoons Apricot Ginger Teriyaki Glaze
• 1 tablespoon lime juice
• 1 tablespoon water, plus more as needed
• Pinch of kosher salt

To Serve

• 10 to 12 small flour or corn tortillas, warmed
• 1 cup thinly shredded purple cabbage
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges
• Toasted sesame seeds, optional

Instructions

1. Prepare the tofu
   1. Wrap the tofu block in a clean kitchen towel or paper towels and place a small skillet or plate on top.
   2. Let press for 15 to 20 minutes to remove excess moisture, then cut into 3/4 inch cubes.
2. Preheat the oven and pan
   1. Preheat the oven to 425°F.
   2. Line a large rimmed baking sheet with parchment paper for easy cleanup.
3. Prepare the vegetables
   1. Add broccoli, bell pepper strips, red onion wedges, and sliced zucchini to a large bowl.
   2. Drizzle with 2 tablespoons olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss to coat.
4. Make the Apricot Ginger Teriyaki coating
   1. In a small bowl whisk together 1/3 cup Apricot Ginger Teriyaki Glaze, soy sauce, rice vinegar, and sesame oil.
   2. Add half of this mixture to the bowl with the vegetables and toss again until the veggies are well coated.
   3. Place the tofu cubes in a separate bowl and toss with the remaining half of the Apricot Ginger Teriyaki mixture.
5. Arrange on the sheet pan
   1. Spread the coated vegetables on the prepared baking sheet in an even layer.
   2. Nestle the coated tofu cubes among the vegetables, leaving a little space around each cube so they can crisp at the edges.
6. Roast
   1. Roast for 15 minutes.
   2. Remove the pan from the oven and gently toss the vegetables and tofu with a spatula.
   3. Return to the oven and roast for another 8 to 10 minutes, until the vegetables are tender and caramelized in spots and the tofu is lightly browned.
7. Make the Apricot Ginger yogurt drizzle
   1. In a small bowl whisk together Greek yogurt, 2 tablespoons Apricot Ginger Teriyaki Glaze, lime juice, 1 tablespoon water, and a pinch of salt.
   2. If needed, add a little more water, a teaspoon at a time, until the sauce is just thin enough to drizzle from a spoon.
   3. Refrigerate until ready to serve.
8. Warm the tortillas
   1. Warm tortillas in a dry skillet over medium heat for 20 to 30 seconds per side, or wrap in foil and place in the oven for a few minutes until pliable.
9. Assemble the tacos
   1. Fill each warm tortilla with a scoop of roasted vegetables and tofu.
   2. Top with a small handful of shredded purple cabbage and a slice or two of avocado.
   3. Drizzle with the Apricot Ginger yogurt sauce.
   4. Garnish with cilantro leaves and a sprinkle of toasted sesame seeds if using.
10. Serve
    1. Serve the tacos with lime wedges on the side.
    2. Place the jar of Apricot Ginger Teriyaki Glaze on the table so guests can add an extra spoonful of glaze to their tacos if they like more sweetness.

Tips

• For more char, broil the sheet pan for 1 to 2 minutes at the end of roasting, watching closely so it does not burn.
• If you prefer chicken instead of tofu, substitute thinly sliced chicken thighs and roast until cooked through.
• Leftover roasted veggies and tofu are great over rice or greens for an easy lunch the next day.