Sheet Pan Black Pepper Tofu and Broccoli

Sheet Pan Black Pepper Tofu and Broccoli is a delightful vegan dish that makes cooking easy and enjoyable. This recipe combines crispy tofu with tender broccoli, all seasoned with aromatic spices. Cooking everything on a single sheet pan means less mess and clean-up, making it perfect for a busy weeknight meal or a quick lunch.

Why Make This Recipe

This recipe is great for many reasons. First, it is packed with plant-based protein from the tofu and plenty of vitamins from the broccoli. Second, it is very simple to prepare and cooks in just about 30 minutes. Besides being healthy, the strong flavors of garlic, ginger, and black pepper make this dish a real treat for your taste buds. Finally, it is versatile and can be served as a main dish or a side dish, fitting well into any meal plan.

How to Make Sheet Pan Black Pepper Tofu and Broccoli

Making Sheet Pan Black Pepper Tofu and Broccoli is straightforward. Follow the steps below to create this delicious dish:

Ingredients

1 (16 ounce) package extra firm tofu
1 head broccoli, separated into florets
3 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 tablespoons garlic powder
1 teaspoon ground ginger
1 1/2 tablespoons black pepper

Directions

Slice the tofu into thirds lengthwise so that you have three even slabs. Stack these slabs on top of each other and slice through them lengthwise again into three even columns, and then slice across to make five even rows.
Lay the sliced tofu evenly on a plate lined with a couple of layers of paper towels. Place more paper towels on top of the tofu and then put another plate on top of the stack. Press down to get out as much water as possible and let it sit for at least 30 minutes to drain.
Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Transfer the pressed tofu and broccoli into a mixing bowl. Drizzle the sesame oil and soy sauce over them and toss lightly to combine.
In a small bowl, mix together the cornstarch, garlic powder, ground ginger, and black pepper. Sprinkle this mixture over the tofu and broccoli, tossing until everything is evenly coated. Arrange the tofu and broccoli in one layer on the prepared baking sheet.
Bake in the preheated oven for 10 minutes. Flip the pieces and continue baking until crispy, about 10 minutes more. Serve warm.

How to Serve Sheet Pan Black Pepper Tofu and Broccoli

You can serve this dish on its own or over a bed of rice or quinoa for a more filling meal. It also pairs well with a simple salad for a light lunch. Drizzling extra soy sauce or sesame oil on top can enhance the flavors even more.

How to Store Sheet Pan Black Pepper Tofu and Broccoli

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place it back in the oven for a few minutes to maintain its crispiness, or microwave until warmed through.

Tips to Make Sheet Pan Black Pepper Tofu and Broccoli

Ensure you use extra firm tofu for the best texture.
Pressing the tofu is key to achieving a crispy finish.
Feel free to adjust the amount of black pepper according to your taste preference.
You can add other vegetables such as bell peppers or carrots for more variety.

Variation

For a bit of sweetness, you can add a tablespoon of maple syrup or honey (if not vegan) to the sesame oil and soy sauce mixture. This will give the dish a nice balance of flavors.

FAQs

1. Can I use other vegetables?
Yes! Feel free to add vegetables like bell peppers, carrots, or snap peas for added color and nutrition.

2. Is this recipe gluten-free?
If you use gluten-free soy sauce or tamari, this dish can easily be made gluten-free.

3. What can I substitute for sesame oil?
If you don’t have sesame oil, you can use olive oil or vegetable oil, though it will change the flavor slightly.

Enjoy your Sheet Pan Black Pepper Tofu and Broccoli! It’s easy, healthy, and oh-so-delicious!