Sheet Pan Crispy Tofu with Broccoli, Sweet Potatoes + Peanut Sauce
I’ve been really into a sheet pan meal recently. Quick to prep, very hands-off and minimal cleanup - what’s not to love?!
I’m a BIG fan of crispy tofu, as some of you have probably noticed from my recipes. All you have to do is press your firm tofu, tear it into chunks, season well and sprinkle with cornstarch, and once baked or air fried, you have the crispiest, most delicious source of plant-based protein. It pairs well with so many dishes, but I particularly love including it in this sheet pan dinner - it gets roasted up with the broccoli and sweet potatoes so you have a full meal on one pan.
My love of peanut sauce runs deep, and here it’s the ideal compliment to the crispy tofu and veggies. Simply whip up the sauce while everything bakes, and then throw your meal into a bowl, drizzle (heavily) with sauce and add any other toppings you like (fresh herbs + peanuts are amazing). I straight up keep the sauce beside my bowl so I can continue adding more as I eat…lol. It’s SO incredible. Hope you love this easy, plant-based, sheet pan crispy tofu with broccoli, sweet potatoes + peanut sauce!
Sheet Pan Tofu with Broccoli, Sweet Potatoes + Peanut Sauce
Ingredients
1 block extra firm tofu, sliced in half and pressed for 15 mins to remove excess moisture (I put the halves in a clean towel and place something heavy like a cast iron pan on top to do this!)
1 tbsp sesame oil
1 tbsp tamari or soy sauce
1 ½ tbsp cornstarch
1 large head broccoli, chopped into florets
2 sweet potatoes, chopped into small cubes
Olive oil, salt, pepper and garlic powder, for seasoning
Cilantro + chives, if desired, for topping
Lime, for topping
For the peanut sauce:
⅓ cup smooth peanut butter
2 tbsp tamari or soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 ½ tbsp maple syrup or honey
½ tsp garlic powder or 1 clove grated garlic
Water to thin
Method
Preheat your oven to 400 degrees and line a large baking sheet with parchment.
In a bowl, add your broccoli and season generously with olive oil, salt, pepper and garlic powder. Pour onto one side of your baking sheet, then repeat the same process with your sweet potatoes. Place in the oven to bake for 15 minutes.
Meanwhile, tear your tofu into 1-inch chunks and place in a bowl. Season with salt, pepper and garlic powder. Add 1 tbsp sesame oil and 1 tbsp tamari and mix to coat. Sprinkle with the cornstarch, and gently toss so the tofu pieces are evenly coated in cornstarch.
Remove your baking sheet from the oven, push the veggies to one side and add the tofu. Bake everything for another 20-25 minutes, until the sweet potatoes are tender, the broccoli is lightly charred and the tofu chunks are golden and crispy.
Mix together all of your peanut sauce ingredients in a bowl or jar. Add a bit of water to thin as needed. Taste and adjust.
Serve sweet potatoes, broccoli and crispy tofu in bowls topped with peanut sauce, chopped peanuts and fresh herbs if desired. Enjoy!
Serves 2 generously
