Crispy Baked Tofu with Broccoli is a wonderful, vegetarian sheet pan meal that can easily be made vegan and gluten-free with a few basic modifications. It’s an incredibly satisfying, flavorful meal that never grows old. I could eat it for dinner every night! This crispy baked tofu recipe is a simple sheet pan dinner that also makes great leftovers.
I’ve written before that I love tofu and wish naysayers would give it a chance, so I’m hesitant to be redundant. However, I’m going to say it again because this is serious business! This crispy baked tofu is a simple sheet pan dinner that also makes great leftovers. You should try it.
I’ve been working with From The Farmer for over 4 years, and it has been a pleasure to watch their business grow. In addition to delivering fresh local produce to MD/DC/VA residents every week, they now have a huge online marketplace that offers meats, seafood, baked goods, dairy, and pantry items.
I’m in love with so many marketplace items. A few favorites:
- Hot dogs from Brooklyn Hot Dog Company. YOU GUYS. These remind me of the Icelandic hot dogs from Baejarins Beztu Pylsur, which I’ve been reminiscing about since my visit in 2008. They’re long and thin with the snappiest skin you can possibly imagine. I’m obsessed.
- Maple Cinnamon Granola from Paisley Fig. The pastry chef went to L’Academie de Cuisine, my culinary school, and I’m wondering if I can get her secret to this incredibly flaky, delicate granola if I schmooze long enough. I often find granola to be heavy. This is light and addicting.
- Fire Cider from Shire City Herbals. My friend Carrie turned me onto fire cider when I thought I was coming down with a cold. This stuff has made me a believer.
- The various bottled shrubs from Shrub District. While I do love making my own, these are an excellent alternative since I often don’t have time. They’re great in both cocktails or with seltzer water. I love the unique flavor combos they come up with!
- Smoked Coho Salmon from Cold Country Salmon.
- Tofu by Fresh Tofu, Inc. Used in today’s recipe!
What is a delivery CSA?
If you’re wondering what a local delivery CSA is and how it works, I lay all of the details out in this post (which also includes one of my favorite fall soup recipes: chorizo, spinach and white bean).
Wondering if you’re in From The Farmer’s delivery zone? Plug in your address on this page to find out!
Crispy Baked Tofu Recipe Notes
- For the crispiest tofu, you want to press out as much of the water as possible. In addition to helping the outside crisp up, this will also help the tofu absorb the flavors of the marinade.
- To make this recipe vegan and/or gluten-free, use light agave nectar instead of honey, and tamari instead of soy sauce. Make sure to serve over a gluten-free grain, such as quinoa or rice.
Green Onions vs. Scallions
This recipe calls for scallions. Wondering about the difference between scallions and green onions? Read scallions vs. green onions to learn more!
Crispy Baked Tofu with Broccoli
For the crispy baked tofu:
- 1 block extra firm tofu
- 1 tablespoon cornstarch
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 tablespoon honey (use light agave for vegan)
For the roasted broccoli:
- 1 crown broccoli cut into florets
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, sliced
- 1 teaspoon kosher salt or to taste
For the sauce:
- 1/4 cup soy sauce (use tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 2 tablespoons water, plus more as needed
- 2 tablespoons seasoned rice vinegar (regular rice vinegar may be substituted)
- 1 tablespoon cornstarch
- 2 tablespoons packed light brown sugar
- 1 clove garlic, minced
- 1/4 cup scallions, sliced on the bias (approximately 3)
- 1 teaspoon toasted sesame seeds
- Cooked grain of choice (such as rice, farro or quinoa)
- Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you’ll want to remove as much excess water as possible. To do this, place the tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes (see notes).
- Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil or parchment paper. Lightly grease with cooking spray or olive oil.
- Slice the tofu into approximately 1-inch cubes. Place in a medium-sized bowl, then toss with the cornstarch until evenly coated. In a small bowl, whisk together the olive oil, soy sauce and honey. Pour over the tofu and gently toss until evenly combined, then spread in a single layer over half the baking sheet.
- On the other half of the baking sheet, toss together the broccoli, olive oil, and garlic. Spread into a single layer and sprinkle with salt. Bake for approximately 30-35 minutes, gently stirring and flipping the tofu and broccoli midway through to ensure even caramelization on both sides, and to prevent the tofu from sticking to the pan.
- Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small bowl or ramekin and whisk in 2-3 tablespoons of the sauce, then add back to the bowl along with the brown sugar and garlic. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. It will have a strong flavor; add a bit more water if desired to lessen the intensity (but keep in mind that the sauce is meant to be used sparingly).
- Serve the tofu and broccoli over cooked grain of your choice along with a drizzle of the sauce, some scallions and sesame seeds.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.
This post was sponsored by From The Farmer. As always, all opinions are my own. Thank you so much for supporting the brands that support Savory Simple!