Sheet Pan Crispy Tofu and Broccoli

Sheet Pan Crispy Tofu and Broccoli

An easy vegan sheet pan meal perfect for any night of the week! If you’re craving take out, this recipe is for you. A honey sweetened teriyaki sauce is easy to make and adds the flavor you crave.

Vegan Sheet Pan Crispy Tofu and Broccoli
Vegan Sheet Pan Crispy Tofu and Broccoli Ingredients:
  • 1 package extra firm tofu
  • 1 tablespoon sesame oil
  • 3 tablespoons coconut aminos (or 2 tablespoons tamari)
  • 1 tablespoon arrowroot
  • 6 cups broccoli
  • 1 tablespoon sesame oil
  • Salt and pepper, to taste
  •  

Teriyaki Sauce

  • ½ cup coconut aminos
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sriracha
  • ¼ teaspoon ginger
  • Pinch of sea salt, to taste
  •  

To Serve:

  • Rice or cauliflower rice
  • Sesame seeds, to garnish
  • Green onions, to garnish
  •  
Vegan Sheet Pan Crispy Tofu and Broccoli
Vegan Sheet Pan Crispy Tofu and Broccoli
Vegan Sheet Pan Crispy Tofu and Broccoli

Sheet Pan Crispy Tofu and Broccoli
Vegan Sheet Pan Crispy Tofu and Broccoli
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Sheet Pan Crispy Tofu and Broccoli

An easy vegan sheet pan meal perfect for any night of the week! If you’re craving take out, this recipe is for you. A honey sweetened teriyaki sauce is easy to make and adds the flavor you crave.
Course Main Dish
Cuisine American, Asian
Keyword Tofu
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 meals

Ingredients

  • 1 package extra firm tofu
  • 2 tbsp sesame oil divided
  • 3 tbsp Coconut Aminos or 2 tbsp tamari sauce
  • 1 tbsp arrowroot flour
  • 6 cups Broccoli
  • 1 tbsp sesame
  • salt & pepper to taste

Teriyaki Sauce

  • 1/2 cup Coconut Aminos
  • 2 tbsp Honey
  • 2 tbsp rice wine vinegar
  • 1 tsp Sriracha
  • 1/4 tsp Ginger
  • Sea Salt to taste

To Serve

  • 4 cups Brown Rice cooked (can sub cauliflower rice)
  • Sesame Seeds optional
  • green onions optional

Instructions

  • Press tofu by placing it on a cutting board between several sheets of paper towels, and placing a heavy plate or another cutting board on top. Allow to sit for 20-30 minutes to drain all excess moisture. **This step is important to ensuring crispy edges on the tofu.
  • Preheat oven to 435.
  • Cut tofu in 1 inch cubes, and put in a bowl. Drizzle tofu with sesame oil, coconut aminos, and arrowroot, and gently toss to evenly coat.
  • Add chopped broccoli to a bowl, and drizzle with sesame oil, and season with salt and pepper.
  • On a large baking tray, add tofu, making sure to leave some space around the cubes for baking. Add broccoli to the other end of the baking tray.
  • Bake tofu and broccoli for 25 minutes, tossing once mid way for even browning and crisping.
  • To make teriyaki sauce, add all ingredients to a saucepan, and whisk while heating over medium heat. Allow to boil for about 1 minute while whisking to thicken.
  • Serve crispy tofu and broccoli over rice or cauliflower rice, drizzled with teriyaki sauce.

Notes

Nutrition for 1 out of 4 servings:
16.9g Protein | 64.3g Carbs | 13.8g Fat | 6.9g Fiber | 437 Calories 

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