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Sheet Pan Tofu and Broccoli with Peanut Dipping Sauce

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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

  1. Preheat oven to 425 F.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://www.alisonsallspice.com/sheet-pan-tofu-and-broccoli-with-peanut-dipping-sauce/