Sheet-Pan Roast Vegetables and Tofu | RICARDO

Ingredients

• 1 1/2 lb (675 g) baby potatoes, halved
• 3/4 lb (340 g) Brussels sprouts, trimmed and halved
• 3 tbsp (45 ml) vegetable oil
• 2 bell peppers, various colours, cut into large dice
• 1 red onion, diced
• 2 garlic cloves, chopped
• 1 tsp dried oregano
• 3 tbsp flat-leaf parsley, finely chopped
• 3 tbsp (45 ml) mayonnaise
• 3 tbsp (45 ml) ketchup
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp smoked paprika
• 1 tbsp cornstarch
• 1 1/2 lb (675 g) firm tofu, cut into large dice
• 1 tbsp (15 ml) vegetable oil