2 14oz packages - extra firm tofu, drained, pressed, and cubed
2 Tbsp - olive oil
2 Tbsp - cornstarch
2 tsp - paprika
2 tsp - chili powder
2 tsp - onion powder
2 tsp - garlic powder
1 tsp - salt
1 large - sweet potato, peeled and diced
4 tsp - olive oil
1/2 tsp - salt
3 small - zucchinis, chopped(about 2 cups)
1 cup - frozen corn kernels
cooked quinoa, rice, or farro for serving
- Preheat the oven to 400.
- Grease 2 large baking pans and 1 medium pan and set aside.
- In a large bowl, toss together the tofu, olive oil, cornstarch, paprika, chili powder, onion powder, garlic powder, and salt. Place in a single layer on a prepared baking sheet and set aside.
- In the same bowl (no need to wipe clean), mix together the sweet potatoes, 2 tsp of olive oil, and 1/4 tsp of salt. Place in a single layer on a prepared baking sheet and place both the sweet potato tray and the tofu tray in the oven. Cook for 25 minutes.
- While the potatoes and tofu are cooking, place the zucchini and corn kernels in the same bowl and toss with the remaining oil and salt. Place in a single layer on a prepared baking sheet and set aside.
- Remove the tofu and potatoes and stir. Return to the oven along with the zucchini pan and cook for another 15 minutes, or until the zucchini is tender.
- Serve over cooked grains of choice. Drizzle with BBQ sauce or another sauce of choosing.