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    Sesame-Maple Roasted Tofu

    This quick and healthy dinner pairs creamy tofu and crispy snap peas with a tahini-maple sauce. Serve with udon noodles.


    • 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 salt
    • 1/4 teaspoon freshly ground pepper
    • 1 tablespoon tahini, (see Tip)
    • 1 tablespoon reduced-sodium soy sauce
    • 2 teaspoons pure maple syrup
    • 1 teaspoon cider vinegar
    • 3 cups sugar snap peas, trimmed
    • 1 tablespoon sesame seeds


    Step 1
    Preheat oven to 450°F.
    Step 2
    Toss tofu, onion, canola oil, sesame oil, salt 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.
    Step 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.

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