Crispy roasted tofu and tender broccoli tossed in a savory soy-garlic sauce a simple, healthy, and delicious plant-based meal perfect for weeknights.

Scale

14 oz extra-firm tofu, drained and cubed

2 cups broccoli florets

2 tbsp olive oil

2 tbsp soy sauce

1 tbsp cornstarch

1 tbsp sesame oil

1 tbsp maple syrup or honey

2 garlic cloves, minced

1 tsp grated ginger

Salt and pepper to taste

Sesame seeds and green onions for garnish

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Pat tofu dry and toss with cornstarch, olive oil, and a pinch of salt.

3. Spread tofu cubes on one side of the baking sheet and bake for 15 minutes.

4. Meanwhile, toss broccoli with olive oil, salt, and pepper.

5. After 15 minutes, add broccoli to the other side of the pan and roast for another 15 minutes, until tofu is golden and broccoli is tender.

6. In a small bowl, whisk together soy sauce, sesame oil, maple syrup, garlic, and ginger.

7. Remove the pan from the oven and toss tofu and broccoli with the sauce until evenly coated.

8. Return to the oven for 5 more minutes to caramelize.

9. Garnish with sesame seeds and green onions before serving.

Serve over steamed rice or quinoa for a complete meal.

Add chili flakes or sriracha for a spicy kick.

Leftovers reheat well in a skillet or air fryer for extra crispiness.

Keywords: tofu broccoli, roasted tofu, vegan dinner, healthy sheet pan meal