Lemon-Basil Tofu Stir-Fry with Snap Peas and Toasted Pine Nuts
This vibrant sheet-pan tofu stir-fry combines crisp snap peas, juicy bell peppers, and golden tofu with a zesty lemon-basil sauce, all topped with toasted pine nuts for a satisfying crunch. Perfect for a quick, flavorful weeknight dinner in just 30 minutes.
- 16 oz extra-firm tofu
- 2 cups snap peas
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1/4 cup pine nuts
- 2 tbsp olive oil
- 1/3 cup fresh basil, chopped
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FDrain tofu and cut into 1-inch cubes. In a bowl, toss tofu with 1 tablespoon olive oil, half the lemon juice, half the garlic, salt, and pepper. Spread out on one side of the sheet pan.
⏱️ 2 minutesOn the other side of the pan, toss snap peas and bell peppers with remaining olive oil and garlic. Spread in an even layer.
⏱️ 2 minutesRoast tofu and vegetables for 18 minutes, tossing halfway through, until tofu is golden and vegetables are just tender.
⏱️ 18 minutes 🌡️ 425°FMeanwhile, toast pine nuts in a small dry skillet over medium-low heat for 2-3 minutes until fragrant and golden. Remove from heat.
⏱️ 3 minutesWhen sheet pan comes out, drizzle everything with soy sauce, remaining lemon juice, lemon zest, and toss with fresh basil. Sprinkle with toasted pine nuts before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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