Sheet Pan Tofu with Broccoli
This sheet pan tofu and broccoli is made with crispy tofu, roasted broccoli, and a savory sesame sauce that coats everything as it finishes cooking. The tofu gets golden on the edges while the broccoli softens and picks up the sauce, giving you a balanced mix of texture in each bite.
One pan, simple prep, and ready in about 30 minutes. It works well for busy weeknights, meatless dinners, or anytime you want something warm without spending a lot of time cooking.
Why You'll Love This Recipe
- Crispy tofu with a savory sauce. The tofu roasts on the sheet pan so the edges get lightly crisp while soaking in the sesame and miso flavors.
- One pan dinner. Everything cooks together on the same sheet pan, which keeps cleanup manageable.
- Quick to make. This meal comes together in about 30 minutes, making it a good option for weeknight dinners.
- Plant based and flexible. This vegan sheet pan dinner works for plant based, vegetarian, and can be made gluten free with a simple swap.
Ingredients
These are the main ingredients used in this sheet pan tofu and broccoli.
- extra firm tofu: Holds its shape and crisps on the edges when baked.
- broccoli florets: Roast until tender and soak up the sauce.
- yellow onion: Adds a little sweetness as it cooks.
- soy sauce (or tamari): Brings the salty base to the sauce and can be swapped for a gluten free option.
- rice vinegar: Adds balance to the sauce.
- miso paste: Adds depth and a savory element.
- sesame oil: Gives the dish its sesame flavor.
- brown sugar: Balances the savory ingredients.
- garlic: Adds a strong savory base.
- dijon mustard: Helps round out the sauce.
- sriracha: Adds a little heat.
- neutral oil: Helps everything roast evenly.
- water + cornstarch: Thickens the sauce.
- sesame seeds: Added at the end for texture.
- cooked rice: Served alongside the finished dish.
Be sure to check out the full recipe and ingredient list below
How to Make Tofu with Broccoli
Step 1: Preheat the oven to 400°F and line a sheet pan. Cut the broccoli, onion, and tofu into even pieces so everything cooks at the same rate.
Step 2: Whisk together the sauce ingredients in a bowl. Toss the tofu in the sauce and let it sit briefly so it absorbs some flavor.
Step 3: Spread the broccoli and onion on the sheet pan, then add the tofu. Drizzle with oil, toss lightly, and spread into an even layer with space between pieces.
Step 4: Bake for 15-20 minutes until the broccoli is tender and the tofu edges are lightly crisp.
Step 5: While everything cooks, simmer the reserved sauce with water and cornstarch until thickened. Pour over the tofu and vegetables, toss, and finish with sesame seeds.
Substitutions
- Maple syrup instead of brown sugar: Maple syrup can be used for a slightly different sweetness while keeping it plant based.
- Garlic powder instead of fresh garlic: Use about ½ teaspoon garlic powder if you don't have fresh garlic on hand.
- Cauliflower instead of broccoli: Cauliflower roasts in a similar way and works well if you want to switch up the vegetables.
Easy Diet-Friendly Swaps
- To keep it gluten free: Use tamari instead of soy sauce and double check that your miso is gluten free.
- Higher protein: Add extra tofu or include chickpeas on the sheet pan so they roast alongside the vegetables.
- Nut free: This recipe is naturally nut free as written. Just check labels on packaged ingredients if needed.
- Reduce sodium: Use a lower sodium soy sauce or tamari and adjust to taste after cooking.
What to Serve with Tofu with Broccoli
This sheet pan tofu and broccoli is most often served over rice to soak up the sauce. It also works with noodles or alongside a simple vegetable side if you want to keep it lighter.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet until warmed through.
FAQs
Can I make sheet pan tofu and broccoli ahead of time?
You can prep the tofu and vegetables ahead of time and store them separately. Cook everything fresh for the best texture.
How do I get crispy tofu in the oven?
Press the tofu well before cooking and spread it out so the pieces are not touching on the pan.
What is a neutral oil?
A neutral oil is an oil that has very little flavor, so it doesn't change the taste of your food. It's used when you want the seasoning or sauce to stand out, not the oil itself.
Common neutral oils you can use: Vegetable oil, Corn oil, Canola oil, Sunflower oil, Grapeseed oil. If you don't have a neutral oil, you can use olive oil, but it will add a slight flavor.
Can I use frozen broccoli?
Fresh broccoli works best, but frozen can be used if thawed and dried well before roasting.
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Easy Sheet Pan Tofu and Broccoli
Ingredients
- 1 pound extra firm tofu well drained and pressed
- 1 ½ pounds broccoli florets
- 1 yellow onion
- 4 tablespoons soy sauce or tamari for gluten free
- 2 tablespoons rice vinegar
- 1 tablespoon white or yellow miso paste
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha
- 2 tablespoons neutral oil
- 6 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame seeds
- Cooked rice for serving
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment or foil. Cut broccoli into florets, cube the onion, and slice the tofu into thin pieces.
- In a bowl, whisk together soy sauce, rice vinegar, miso, sesame oil, brown sugar, garlic, mustard, and sriracha. Add the tofu and gently toss to coat. Let it sit for a few minutes.
- Spread the broccoli and onion on the sheet pan. Remove the tofu from the marinade and place it on the pan with the vegetables. Drizzle with oil and toss lightly, then spread everything into an even layer.
- Bake for 15-20 minutes until the broccoli is tender and the tofu has lightly crisp edges.
- While it cooks, whisk cornstarch with a small amount of water to make a slurry. Add the remaining water and reserved marinade, then cook over medium heat until thickened.
- Pour the sauce over the cooked tofu and vegetables, toss to coat, and sprinkle with sesame seeds. Serve over rice while warm.
Notes
- Press tofu well before cooking for better texture.
- Spread ingredients out on the pan to help them roast instead of steam.
- Use tamari for a gluten free option.
- Best served fresh, but leftovers keep for a few days.
Nutrition
I am not a nutritionist or physician. Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
