- 1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
- 1 medium red onion, sliced
- 2 teaspoons canola oil
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon potassium chloride salt substitute (optional)
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon unsalted tahini, (see Tip)
- 1 tablespoon reduced-sodium soy sauce (or low-sodium tamari)
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 3 cups sugar snap peas, trimmed
- 1 tablespoon unsalted sesame seeds
Directions:
1. Preheat oven to 450 degrees F.
2. Toss tofu, onion, canola oil, sesame oil, salt substitute and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
3. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.
Tip:
Tahini is a smooth, thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.
