Sheet Pan Tofu & Broccoli
Crispy sheet-pan tofu and roasted broccoli tossed in a savory Asian-inspired sauce. One pan, minimal cleanup, and perfectly portionable for the week.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate in airtight containers for up to 4 days. Tofu is crispiest on day 1 but still delicious through day 4.
- Batching: Don't crowd the pan — spread everything in a single layer for maximum crispiness.
- Reheat: Microwave for 1½–2 minutes. For crispier results, reheat tofu in a toaster oven or air fryer at 375°F for 4 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
THE MACRO PREP
Toss tofu cubes with 1 tablespoon olive oil and cornstarch until evenly coated. Spread on one half of the baking sheet.
THE MACRO PREP
Toss broccoli with remaining 1 tablespoon olive oil, salt, and pepper. Spread on the other half of the sheet.
HIGH HEAT SEAR
Roast for 25–30 minutes, flipping tofu halfway, until tofu is golden and broccoli is charred at the edges.
STEP 5
While everything roasts, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger.
STEP 6
Remove pan from oven and drizzle the sauce over the tofu and broccoli. Toss gently.
STEP 7
Sprinkle with sesame seeds and divide among 4 containers.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 block (14 oz) extra-firm tofu, drained, pressed, and cubed
- 4 cups broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste