Crispy One-Pan Tofu and Broccoli for a Quick Veggie Fix

This One-Pan Tofu and Broccoli is a delicious plant-based dish that's satisfying and easy to prepare.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Plant-Based

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block firm or extra-firm tofu pressed and cut into cubes
2 tablespoons cornstarch for dusting tofu

For the Broccoli

2 cups fresh broccoli florets

For the Sauce

4 tablespoons soy sauce or tamari for gluten-free
2 tablespoons maple syrup or brown sugar
1 tablespoon sesame oil or olive oil
3 cloves garlic minced
1 teaspoon fresh ginger grated or minced

Optional Garnishes

1 tablespoon sesame seeds for sprinkling
2 tablespoons sliced green onions for garnish

Equipment

Oven
Baking Sheet
Mixing Bowl
kitchen towel

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Press the tofu to remove excess moisture, then cut into cubes.
Whisk together soy sauce, maple syrup, sesame oil, garlic, ginger, and cornstarch.
Coat the tofu cubes with the prepared sauce and let marinate.
Arrange the tofu and broccoli on a baking sheet, ensuring they are spaced out.
Roast in the oven for 25 to 30 minutes, tossing halfway through.
Drizzle reserved sauce over the tofu and broccoli in the last few minutes of roasting.
Serve warm, optionally garnished with sesame seeds and sliced green onions.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 800mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 80mgCalcium: 20mgIron: 15mg

Notes

Pair with steamed rice or quinoa for a complete meal. This dish is great for meal prep, as leftovers can be stored for later use.

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