I have a feeling that you’ll love my sheet pan tofu and broccoli recipe, made with just a few simple ingredients and baked on a large sheet pan in your oven in less than an hour. This post contains affiliate links. Please see my disclosures.
I absolutely love tofu and cook with it often. I feel lucky that my kids love it too.
Tofu is typically gluten free (although check labels for rogue brands that add gluten). It offers up a great plant-based alternative to meat, all while giving you plenty of plant-based protein. You can learn more about tofu in this article, Is Tofu Gluten Free?
Today I want to share one of my family’s go-to favorite meals. I’m not making this up either. My family loves sheet pan tofu and broccoli, and I make it several times per month.
I think my kids love how flavorful it is, and I personally think roasting broccoli makes the cruciferous vegetable taste good. In fact, roasting broccoli is the only way I can get my daughter to eat broccoli.
I also love that this meal is cheap, especially if you’re trying to eat gluten free on a budget. A 14-ounce block of tofu will cost you less than $3, making it a budget-friendly meal that is easy to make and tasty to eat.
How to Make Sheet Pan Tofu and Broccoli
I’ll show you how to make this delicious dinner in less than an hour. It serves four people with some leftovers for the next day.
Step #1: Gather the Ingredients:
You’ll need the following ingredients:
- 30 ounces broccoli florets
- 2 Tbsp avocado oil
- 1 tsp Kosher salt
- Fresh black pepper, to taste
- 2 packages of firm or extra firm tofu (14 ounces each), drained, patted dry and cut into bite-sized pieces (cubed)
- 2 Tbsp tamari
- 1 Tbsp vegetable oil, divided
- 2 Tbsp cornstarch
You’ll also need these ingredients for the sauce:
- 1/3 cup tamari
- 2 Tbsp water
- 2 Tbsp honey
- 1 Tbsp rice wine vinegar
- 1 clove garlic, minced
- 1 tsp ground ginger
- 1/2 tsp chili garlic sauce
- 2 tsp cornstarch mixed with 4 tsp cold water
And these ingredients for the topping (optional):
- Scallions, chopped
- Sesame seeds
I didn’t include rice in the ingredient list, but I think this meal is best enjoyed when served over white or brown rice. Be sure to start cooking your rice before you make this recipe so everything is ready around the same time.
You’ll also need a large baking sheet. My oven is big, so I like to use an 18″ x 26″ baking sheet, but you can use an 18″ x 13″ baking sheet if that is what you have on hand. The larger baking sheet will allow more room for the tofu and broccoli to spread out while they cook, allowing for better air circulation and crispier results.
Step #2: Prepare Your Sheet Pan
Line your baking sheet pan with foil and generously spray it with non-stick cooking spray. Preheat your oven to 400º F.
In a large bowl, combine broccoli florets with 2 Tbsp oil and 1 tsp Kosher salt and pepper to taste. Toss and arrange on one side of the sheet pan.
In the same large bowl, gently toss tofu cubes with 2 Tbsp tamari + 1 Tbsp oil + 2 Tbsp cornstarch. Arrange in a single layer on the other side of the sheet pan.
Place the sheet pan in the oven for 40-45 minutes until broccoli begins to roast on top and tofu is slightly crispy, tossing the ingredients halfway through the cook time.
Step #3: Make Sauce Topping
While the sheet pan tofu and broccoli are cooking, you can make the sauce topping. Whisk together all sauce ingredients (except the cornstarch mixture) in a saucepan over medium-high heat. Bring the mixture to a gentle boil. Add the cornstarch slurry and whisk the mixture until the sauce slightly thickens. Remove the pot from heat. The sauce will continue to thicken as it cools.
Alternatively, you can add all the sauce ingredients (except the cornstarch slurry) to a microwave-safe bowl and heat on high for 1 minute. Then add the cornstarch slurry, and then microwave for 2 more minutes, mixing it every 30-seconds, until it slightly thickens.
Step #4: Plate & Eat
Add a scoop of white or brown rice to a plate or bowl, then add the tofu and broccoli mixture on top, and drizzle with about 2 tbsps of the sauce.
Add sesame seeds and chopped scallions for additional garnishment and enhanced flavor. Enjoy!
Substitutions
If you don’t eat cornstarch, you can swap cornstarch for equal amounts of tapioca starch, arrowroot starch, or even potato starch. The cornstarch will add a nice coating to the tofu, allowing it to brown and crisp up nicely in the oven. It’s also used to thicken the sauce.
For a quick meal, skip the sauce and simply use a store-bought Asian sauce to drizzle on top.
When preparing tofu, be sure to use firm or extra firm tofu. Drain the tofu well and gently press it with a paper towel to remove as much excess moisture as possible before baking.
Recipes and Articles You Might Enjoy
- Is Tofu Gluten Free?
- Crispy Tofu and Rice Ramen
- Extra Crispy Tofu Stir-Fry with Garlic-Ginger Sauce
- Delicious Gluten-Free BBQ Tofu Bowls
- 42 Gluten-Free Lunch Ideas For Kids and Adults
- Guide to Gluten-Free Ramen Noodles
Sheet Pan Tofu and Broccoli
Equipment
- Large baking sheet – see notes
Ingredients
- 30 ounces broccoli florets
- 2 Tbsp avocado oil
- 1 tsp Kosher salt to taste
- Fresh black pepper to taste
- 2 packages firm or extra firm tofu (14 ounces each) drained, patted dry and cubed into bite-sized pieces
- 2 Tbsp tamari
- 1 Tbsp vegetable oil divided
- 2 Tbsp cornstarch
Sauce:
- 1/3 cup tamari
- 2 Tbsp water
- 2 Tbsp honey
- 1 Tbsp rice wine vinegar
- 1 clove garlic minced
- 1 tsp ground ginger
- 1/2 tsp chili garlic sauce
- 2 tsp cornstarch mixed with 4 tsp cold water
Toppings:
- scallions chopped
- sesame seeds
Instructions
- Line your baking sheet pan with foil and generously spray it with non-stick cooking spray. Also preheat your oven to 400º F.
- In a large bowl, combine broccoli florets with 2 Tbsp oil and 1 tsp Kosher salt and pepper to taste. Toss and arrange on one side of the sheet pan.
- In the same large bowl, gently toss tofu cubes with 2 Tbsp tamari + 1 Tbsp oil + 2 Tbsp cornstarch. Arrange in a single layer on the other side of the sheet pan.
- Place sheet pan in the oven for 40-45 minutes until broccoli begins to roast on top and tofu is slightly crispy, tossing the ingredients halfway through the cook time.
- Whisk together all sauce ingredients (except the cornstarch mixture) in a saucepan over medium-high heat. Bring the mixture to a gentle boil. Add the cornstarch slurry and whisk the mixture until the sauce slightly thickens. Remove the pot from heat. The sauce will continue to thicken as it cools.
- Alternatively, you can add all the sauce ingredients (except the cornstarch slurry) to a microwave-safe bowl and heat on high for 1 minute. Add cornstarch slurry, and then microwave for 2 more minutes, mixing it every 30-seconds, until it slightly thickens.
- Add a scoop of white or brown rice to a plate or bowl, then add the tofu and broccoli mixture on top, and drizzle with about 2 tbsps of the sauce.
- Add sesame seeds and chopped scallions for additional garnishment and enhanced flavor.
Some pieces stick for me too. Move the pieces around every 5-6 minutes. But it happens. Hopefully still good.
Love this recipe and have made it a few times now. Even with a lot of cooking spray on the aluminum foil, the tofu sticks. Would love any tips to avoid that!