How often do you make sheet pan recipes? I’ll be honest, I don’t use this fast and easy cooking method as often as I should! This sheet pan tofu and broccoli recipe comes with peanut dipping sauce, and only requires one sheet pan to make!
Clean up is a breeze when it comes to sheet pan recipes. I like using parchment paper as well, making clean up even easier.
This recipe does require a little prep, like pressing the tofu, dicing the tofu, and cutting the broccoli. You could also use precut broccoli if you are in a hurry.
For the peanut dipping sauce, I often use crunchy peanut butter because that is what we stock for PB&Js. Smooth will work just as well, if not better. Heat the peanut butter in the microwave if necessary to make it easy to stir into the sauce.
Variations to the Sheet Pan Tofu and Broccoli with Peanut Dipping Sauce recipe:
- Simple swaps to use what you have on hand:
- Lime juice for rice vinegar
- Sriracha or red curry paste for chili paste
- Ginger or shallot for garlic
- Cauliflower or Brussels sprouts for broccoli
- Almond butter or sunbutter for peanut butter
- How to serve it:
- Toss the broccoli and tofu with the sauce and serve over rice, noodles, or rice noodles.
- Serve with the sauce like a dip and enjoy some finger food (like I did in the pictures)!
Sheet Pan Tofu and Broccoli with Peanut Dipping Sauce
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 3
- Category: Entree
Ingredients
- 16 oz block tofu, pressed and drained
- 1 ½ TBS olive oil, divided
- Salt and pepper to taste (about ¼ tsp each)
- 3 cups broccoli florets and stems
Peanut Sauce
- ½ cup peanut butter
- 3 TBS rice vinegar
- 2 TBS reduced sodium tamari or soy sauce
- 2 tsp chili paste
- 2 garlic cloves, minced
- 1-2 TBS water, to thin (optional)
Instructions
- Preheat oven to 425 F.
- Toss tofu with 1 TBS olive oil. Season with a few grinds or pinches of salt and pepper. Spread out on a parchment lined baking sheet and bake for 20 minutes. Flip, and move to one side of the sheet.
- Toss the broccoli with the remaining ½ TBS olive oil and season with a few grinds or pinches of sea salt. Place on the opposite end of the sheet pan. Bake in the oven for 10 minutes, or until the broccoli is starting to brown and caramelize.
- Meanwhile, mix together the peanut butter, rice vinegar, reduced sodium tamari or soy sauce, garlic, and chili paste. Serve the sauce with the tofu and broccoli.
Recipe inspired by Eating Well.
