Sheet Pan Sesame Tofu with Veggies

Bowl with sesame glazed tofu with sliced carrots and broccoli with rice.

Sheet Pan Sesame Tofu with Veggies

Healthy and delicious, this sesame tofu recipe couldn’t be easier to make! With crispy tofu, carrots, and broccoli, this simple sheet pan dinner is packed with flavor. Ready in just over 30 minutes, it’s great for busy weeknights, or anytime you need a quick veggie-loaded meal with minimal cleanup.

Course dinner, Main Course

Cuisine American

Diet Vegan, Vegetarian

Keyword Broccoli, broccoli and carrots, Carrots, Extra firm tofu, sesame tofu, sheet pan recipe, tofu recipe, vegan sheet pan recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 485kcal

Author Lauren McNeill, RD

Equipment

1 large sheet pan

Ingredients

For the Sheet Pan Meal

2 tbsp olive oil
1 block extra firm tofu cubed
3 cups broccoli florets about 1 head
2 large carrots sliced
1 tbsp corn starch
1 tsp garlic powder divided
½ tsp salt

For the Sauce

1 tbsp sesame oil
1½ tbsp soy sauce
1 tbsp maple syrup
1/2 tbsp rice vinegar
1/2 tsp ginger powder
1 tsp garlic powder

Instructions

Preheat oven to 450 F and line a baking sheet with parchment paper.
Place the cubed tofu, broccoli florets and sliced carrot in a large bowl. Add the olive oil, corn starch, garlic powder and salt and mix well to combine.
Place the tofu, broccoli and carrot mixture evenly on the sheet pan, and bake for 20-25 minutes, until the tofu is golden brown and the carrots and broccoli have lightly charred on the sides, flipping half way through.
Meanwhile, whisk together sesame sauce ingredients.
Once the tofu, broccoli and carrots are cooked, toss in the sesame sauce. Feel free to serve on its own or with brown rice or noodles and enjoy!

Notes

I used frozen broccoli for this recipe,

Nutrition