Sheet Pan Tofu + Broccoli
Crisp tofu + roasted broccoli with a bright, savory peanut-lime drizzle. One pan, real texture, repeatable.
15 min active, one pan, leftovers hold 3 days
Timing: 32 mins
Sheet Pan Tofu + Broccoli
Crisp tofu + roasted broccoli with a bright, savory peanut-lime drizzle. One pan, real texture, repeatable.
15 min active, one pan, leftovers hold 3 days
Timing: 32 mins
Key move
Press and dry the tofu, then roast at 450F with space--browning is the flavor, and crowding kills it.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Sheet Panhalf sheet
- Mixing Bowl
- Clean Kitchen Towel
The Mise en Place
5 of 11Your prep station before cooking begins
The Protein (0/1)
Seasoning (0/3)
The Pantry (0/1)
My tofu is still soft and pale, not golden.
Ah, that usually means it held onto too much water, or the pan was too crowded.
My drizzle is way too thick, I can't pour it.
No problem, we can thin that right out. Just add a tablespoon of water at a time, whisking well after each addition, until you get that perfect, pourable consistency. You're lookin…
Chef's Notes
Refrigerate up to 4 days. Reheat in a hot oven/air fryer; add a splash of water to loosen leftover sauce if needed.
The Method
PREHEAT
Heat oven to 450F (232C). Line a sheet pan.
Crowding the pan: Ensure tofu and broccoli are in a single layer with space between them or they will steam instead of brown.
Oven fully preheated and sheet pan lined
PRESS
Prep aheadPress tofu 10 minutes, then pat dry and cube into 3/4-inch pieces.
Incomplete pressing: Wet tofu will steam instead of roast, resulting in a rubbery texture rather than crispy edges.
Tofu feels drier and firmer
TOSS
Toss tofu with 1 tbsp olive oil (2 tbsp), tamari (1½ tbsp)tamari (1 tbsp), and pepper. Toss broccoli (1½ lb) with remaining olive oil, salt, and pepper.
Soggy tofu: Excess oil prevents the tofu from crisping. Use only the specified amount to ensure browning rather than steaming.
Light, even coating with no puddles
ROAST
Spread tofu and broccoli (1½ lb) on the pan in a single layer with space. Roast 18 minutes, toss, then roast 6-8 minutes more until browned.
Steaming instead of roasting: Overcrowding the pan traps moisture, preventing the tofu from browning and resulting in a soggy texture.
Tofu browned at edges; broccoli has roasted spots
WHISK
Prep aheadWhisk peanut butter, lime juice (2 tbsp), tamari (1½ tbsp)tamari (1 tbsp), water (¼ cups), and chili flakes (if using) until creamy and pourable.
Seized sauce: Adding too much water too quickly can cause the emulsion to break; add liquid slowly to maintain a smooth consistency.
Sauce is smooth and drizzlable
FINISH
Drizzle sauce over hot tofu and broccoli (1½ lb) and toss lightly. Taste and adjust with a squeeze more lime if needed.
Over-tossing: Toss gently to avoid breaking the crispy edges of the tofu.
Bright, savory finish without sweetness
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