Sesame-Maple Roasted Tofu

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
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


DIRECTIONS:  

1. Preheat oven to 450°F.
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.
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.

Serves:  4 (Serving:  1-1/4 cup)  Serve with Udon noodles

Calories:  197

Fat:  12g

Protein:  11g

Carbs:  13g

Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers

• 3 cups cubed fresh pineapple
• 1 medium red bell pepper, cubed (1 1/2 cups)
• 1 medium red onion, cut into thin wedges (1 1/2 cups)
• 1 Tbs. toasted sesame oil
• 1 Tbs. vegetable oil
• 1 Tbs. dark or light brown sugar
• 1 Tbs. sweetened coconut flakes, optional
• 1 Tbs. lime juice

DIRECTIONS

1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.

Serves 6

Serving size: 1-cup

Calories: 108

Protein: <1g

Fat: 5g

Carbs: 17g

**** (out of 5-star rating)

Yum! All I have to say. I made this for my lunch and threw it over warmed brown rice to make it a complete meal.