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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Dish
Cuisine: American, Asian
Keyword: Tofu
Servings: 4 meals


  • 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


  • 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.


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