Low Carb Sheet Pan Tofu Bowl with Tahini and Chili

Preheat oven to 375 F and line a baking tray with parchment paper, set aside. Open your tofu and drain the water, using your hands tear the tofu into similar size chunks and add to a mixing bowl. Prep your carrots, cabbage, red onions, and add to mixing bowl. Add snap peas, olive oil, nutritional yeast, salt and pepper to mixing bowl and toss everything well to combine. Spread evenly across baking tray and bake for 20-25 minutes or until browned and crispy. Plate into 4 bowls and drizzle each with 1 tbsp tahini and 1 tbsp sambal chili sauce. Enjoy!