Sheet Pan Broccoli and Tofu | Plant-Based Recipes by Ashley Madden (2024)

Most of the time I make simple meals, like this sheet-pan broccoli and tofu.

It’s how I like to eat. I focus on a couple of vegetables, a grain or plant protein (or both), and a sauce. I talk about this a lot in The Plant-Based Cookbook when I introduce you to the “How To Make a Bowl” section.

A few weeks ago I made a sheet-pan broccoli and tofu that was just so delicious that I made note of what I did. And I made it again, and again.

So here it is for you! Because I think you’ll like it too.

Everything goes on a baking sheet and into the oven – first the tofu then we add the broccoli – and while the oven is doing the work, we whisk together a 5-star sauce.

The sauce, which I totally encourage you to double up on so you can use leftovers on grains or in a salad, is versatile in that you can use your preferred nut or seed butter. I usually use tahini or almond butter, but you can also use an all-natural peanut butter if that’s in your diet.

This sheet-pan broccoli and tofu can easily serve 3 but Bernard and I usually split it because we love both broccoli and tofu. And we’re gluttons.

I hope you enjoy this easy, healthy, super delicious plant-based recipe. Happy cooking!

If you want more tofu recipes, try this Creamy Tofu Curry.

Here are some tips about tofu

Buying tofu:

Check the expiration date and look for a tofu package that is well within the expiration date.

Choose firm or extra-firm tofu if you want it to hold its shape when cooked or used in a recipe.

Keep it in the fridge (until the expire date) or even in the freezer for up to a month (you can freeze longer but this is my personal guideline).

Preparing tofu:

Pressing tofu:This is always optional in my mind and I skip pressing often. But here’s how to do it if you’re interested. Wrap the block of tofu in a clean dish towel and put a weight on top, like a cutting board with some canned food. This helps to remove excess water and helps the tofu hold its shape when cooking. Press the tofu for anywhere from 15 to 30 minutes then unwrap it and it’s ready to use.

Marinate tofu: Tofu is like a sponge, so it will absorb whatever flavours you marinate it in. You can use your favourite marinade or try a simple mixture of soy sauce, garlic, and ginger.

Cooking tofu: You can grill, bake, steam, or sauté tofu, depending on your preference. For example, try stir-frying cubed tofu with vegetables and your favourite sauce for a quick and easy meal (try this Tofu Teriyaki) or bake it in the oven like with this sheet-pan broccoli and tofu recipe.

Use tofu in place of meat: tofu is a great source of protein, and you can use it in place of meat in many recipes like stir-fries, tacos, salads! But it has even more versatility and can be used to make a vegan scrambled eggs like this Mexican Tofu Scramble and you can even use it to make Feta Cheese.

Get creative! You can blend tofu, process it, pull it apart with your hands. It’s very forgiving and easy to manipulate.

There are a lot of different types of tofu so I know it can be a little confusing to keep it straight. Here is a quick and basic summary of the most popular types of tofu.

Regular tofu: This is the most common type of tofu, made from coagulated soy milk that has been pressed into blocks. It has a soft texture and can be used in a variety of dishes, such as stir-fries, soups, and salads.

Silken tofu: Also known as Japanese-style tofu, silken tofu has a smoother and creamier texture than regular tofu. It is often used in desserts (like this Chocolate Pudding), smoothies, and sauces.

Firm tofu: This type of tofu is denser and has a firmer texture than regular tofu. It holds its shape well and is often used in dishes that require slicing or grilling. This is the tofu I use most often.

Extra firm tofu: This tofu has an even denser texture than firm tofu, making it ideal for dishes that require a lot of handling, such as skewers or kebabs. I interchange extra firm and firm all the time.

Tofu skin: Also known as yuba, this type of tofu is made by lifting a film that forms on the surface of heated soy milk. It has a chewy texture and is often used as a wrapper or filling in dim sum and other dishes. It’s really popular here in Taiwan too. But I’m not a huge fan!

Flavoured tofu: Some tofu is flavoured with ingredients like garlic, ginger, or herbs to add more flavour to dishes. These types of tofu can be found in a variety of textures, from soft to extra firm. I usually avoid flavoured tofu as it generally has added oils and sugars.

Organic and Sprouted: Whenever I can find organic tofu or sprouted (which is almost always organic) I buy it! Sprouted tofu can be easier to digest and the nutrients are easier to assimilate. My favourite brand is Sol.