This sheet pan recipe for roasted tofu, cabbage & peppers is an easy way to meal prep a healthy and nutritious vegetarian meal to enjoy throughout the week.
Preheat oven to 400°F convection roast (or 425°F if you don't have a convection setting)
Combine all the spices together in a small bowl.
Place the tofu in a medium bowl with 1 tablespoon of the avocado oil. Add in 1/3 of the spice mixture, toss to combine then spread out in an even layer on a large baking sheet.
Arrange the cabbage steaks on the baking sheet, drizzle with 1 tablespoon of the avocado oil and season with another 1/3 of the spice mixture.
Add the pepper slices to the bowl the tofu was in. Drizzle the remaining tablespoon of oil in the bowl along with the remaining spice mixture. Toss to coat and spread out on the baking sheet as well.
Roast for about 15 minutes, flipping tofu and tossing peppers halfway through.
Serve with cooked brown rice and fresh cilantro if desired. *See notes for meal prep storage.
Notes
*If meal prepping and storing for later use, store tofu in one container and veggies in another. Will keep in the fridge stored this way all week for easy meals.