Tofu is a huge part of a vegan diet. It’s packed with the nutrients vegans need and is a convenient staple that goes with everything. However, eating the same thing gets boring. To avoid vegan boredom, we’ve come up with a savory sheet pan idea for tofu! Our Crispy Sheet Pan Tofu is breaded with gluten-free flour and Paleo powder and paired with a unique, sweet sauce for dipping. Sound intriguing? Continue reading for more information about and the recipe for Crispy Sheet Pan Tofu!
This vegan sheet pan tofu is high in protein and baked instead of fried in a pecan and flaxseed breading that needs no extra seasoning. Served alongside roasted broccoli and a creamy peanut sauce for a complete meal!
How long will Crispy Sheet Pan Tofu last for?
Crispy Sheet Pan Tofu will last up to 5 days. Store your sheet pan meal in covered container sans dipping sauce. Storing the sauce and tofu together will make the tofu soggy. You can store your crispy sheet pan tofu dipping sauce in a covered plastic sauce cup.
Can Crispy Sheet Pan Tofu be frozen?
Yes, you can freeze Crispy Sheet Pan Tofu. We hear the tofu takes on another texture and tastes even better than it did before! To freeze your crispy sheet pan tofu, let it cool, then transfer it to another pan and cover with plastic wrap. Lay it flat in the freezer. You can also quick-freeze the tofu to solidify it and store it in freezer bags.
Crispy Sheet Pan Tofu Ingredients:
For Tofu
- 1 lb. extra firm tofu
- 1/3 cup gluten-free flour
- 2/3 cup Pecan Flaxseed Paleo Powder
- 1/2 cup unsweetened dairy free milk
For Serving
- 4 cups broccoli florets
- 2 tbsp olive oil
- 1/4 tsp sea salt
For Dipping Sauce
- 1/4 cup creamy peanut butter
- 2 tbsp water
- 2 tbsp lime juice
- 1 tbsp coconut aminos
- 1 tbsp agave nectar
How do you make Crispy Sheet Pan Tofu?
Crispy Sheet Pan Tofu is an easy sheet pan meal prep idea that takes less than 40 minutes. You only spend 15 minutes preparing the meal to cook and all you’re really doing is chopping and coating your tofu before baking it at 400 degrees. You need to remove excess water from your tofu before slicing it into 12 pieces and coating it in gluten-free flour, dairy-free milk, and Paleo powder. To remove the water, cut your tofu into 6 pieces, place the pieces on a towel, and put a heavy pan on top of the pieces for 15 minutes so the pan squeezes the water out. Then cut your 6 pieces into 12, dip into your three-part batter mix, and bake on a sheet pan lined with parchment paper. You can cook your broccoli or any vegetable side you choose on the sheet pan with the tofu. To make the sauce, combine all of the sauce ingredients into a bowl and mix thoroughly until smooth and tasty.
How to portion Crispy Sheet Pan Tofu?
Line up 4 teal MPOF meal prep containers and place three pieces of tofu in the 1-cup slot with dipping sauce in a covered plastic cup. Add a half-cup of broccoli to each container to complete the meal.
More tofu meal prep recipes:
Orange Sesame Tofu and Snap Peas
Sheet Pan Crispy Tofu and Broccoli
Thai Chili Tofu Sheet Pan Meal Prep
Apricot Cucumber Tofu Steak Meal Prep
$3 Edamame Pasta with Tofu and Veggies
Other tips for making Crispy Sheet Pan Tofu:
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Bake your tofu on a silicone baking mat for beautiful and delicious caramelization.
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After you cube and press your tofu, add seasonings like smoked paprika, toasted sesame seeds, black pepper, garlic powder, and even gluten-free soy sauce.
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Use this sheet pan meal prep recipe for stir fry recipes! We have a few of them, including Thai Chili Tofu Sheet Pan Meal Prep. This or any stir fry recipe will work (you can substitute meat for crispy sheet pan tofu). Crispy sheet pan tofu gives stir fry recipes a savory texture, and you can pair your stir fry with Cilantro Lime Cauliflower Rice.
Ingredients
For Tofu
- 1 lb. extra firm tofu
- 1/3 cup gluten-free flour
- 2/3 cup Pecan Flaxseed Paleo Powder
- 1/2 cup unsweetened dairy free milk
For Serving
- 4 cups broccoli florets
- 2 tbsp olive oil
- 1/4 tsp sea salt
For Dipping Sauce
- 1/4 cup creamy peanut butter
- 2 tbsp water
- 2 tbsp lime juice
- 1 tbsp coconut aminos
- 1 tbsp agave nectar
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Slice tofu into 6 slices. Place tofu slices between a clean kitchen towel and set a heavy pan on top for 15 minutes to help remove moisture.
- Slice tofu into 12 pieces. Add gluten-free flour to a shallow bowl, dairy-free milk to a separate bowl, and Paleo Powder to a third shallow bowl.
- Dip each piece of tofu in gluten-free flour followed by milk and lastly in Paleo Powder. Place on the top half of the baking sheet and bake for 15 minutes.
