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Tofu Teriyaki Sheet Pan Meal

A simple, healthy version of a classic takeout favorite, this Tofu Teriyaki Sheet Pan Meal combines firm tofu and broccoli with a sweet and savory teriyaki sauce, all cooked on one pan for easy cleanup.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block extra firm tofu Press the tofu for best texture.
  • 3 cups broccoli florets
  • 2 tablespoons olive oil For drizzling.
  • to taste Salt and black pepper For seasoning.
Teriyaki Sauce
  • 1/3 cup coconut aminos Can use soy sauce as an alternative.
  • 3 tablespoons water
  • 2 tablespoons agave Can reduce or substitute for lower sugar options.
  • 2 tablespoons rice vinegar
  • 1 teaspoon garlic powder
  • 1 tablespoon arrowroot starch

Method
 

Preparation
  1. Cut the tofu into cubes.
  2. Press the tofu by wrapping it in a tea towel, placing it on a plate, and placing a heavy weight on top. Let it press for 20 minutes.
  3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Place the pressed tofu onto the pan. Add the broccoli florets.
  5. Drizzle olive oil, salt, and pepper on both the tofu and broccoli.
Cooking
  1. Bake for about 22 to 24 minutes, tossing the tofu and broccoli halfway, until the tofu is browned.
  2. While the tofu and broccoli bake, make the teriyaki sauce. In a saucepan over medium-high heat, whisk together all of the sauce ingredients except for the arrowroot starch.
  3. Bring the sauce to a boil, then whisk in the arrowroot starch. Reduce the heat to medium and continue to whisk until the sauce thickens.
  4. Once the tofu and broccoli have finished baking, toss them in the teriyaki sauce.
  5. Remove from the oven and enjoy!

Notes

Serve over brown rice or quinoa for fiber and whole grains. For low-calorie meals, try cauliflower rice or mixed greens. Adjust sweetness in the sauce to fit dietary needs.