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Crispy Tofu Veggie Sheet Pan with Thai Hummus
Ingredients
  • 9-ounces (250g) firm tofu, drained and pressed for 30 minutes
  • 2 tbsp cornstarch
  • ½ tsp ground chili
  • ¼ tsp sea salt
  • 1 red bell pepper, sliced or diced
  • 1 small sweet potato, diced
  • ½ zucchini, sliced
  • ½ cup broccoli florets
  • ¼ cup raw cashews
  • 1 tbsp soy sauce
  • ½ tsp dried basil
  • ¼ tsp ground cumin
  • 2 tbsp sesame oil
  • 1 lime
  • subheading: THAI HUMMUS:
  • ½ cup plain hummus (store-bought or homemade)
  • 1 tsp soy sauce
  • ¼ tsp  green curry paste
  • 1 tbsp toasted sesame oil
Steps
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