Sheet Pan Tofu

Directions

1. Preheat oven to 400°,F with racks in middle and lower third positions. Coat a large-rimmed baking sheet with cooking spray. Cut tofu slices in half crosswise, place on a paper towel-lined plate, and firmly pat dry.
2. Whisk together soy sauce, orange juice, vinegar, sesame oil, and garlic in a medium bowl. Reserve 1/2 cup soy sauce mixture in a small bowl. Add tofu to the remaining soy sauce mixture in a medium bowl, and toss gently until evenly coated. Transfer tofu to a large bowl, sprinkle with cornstarch, and stir gently to evenly coat. Arrange in an even layer on one half of the prepared baking sheet.
3. Combine sweet potatoes, Broccolini, mushrooms, and scallions in a large bowl, add olive oil, salt, and pepper, and toss until evenly coated. Place two-thirds of the vegetable mixture on a second large-rimmed baking sheet. Place the remaining one-third of the vegetable mixture on the opposite side of the tofu on the baking sheet. Place the baking sheet with tofu on the middle oven rack, and place the baking sheet with vegetables on the bottom rack. Bake in preheated oven until browned, about 30 minutes, flipping tofu and vegetables halfway through baking time. Garnish with cilantro. Serve alongside reserved soy sauce mixture.