Sheet Pan Black Pepper Tofu and Broccoli is a simple yet boldly flavored plant-based dish that proves healthy food can be exciting and satisfying. Crispy baked tofu paired with tender roasted broccoli is coated in a savory black pepper sauce that delivers warmth, depth, and just the right amount of spice. Best of all, everything cooks together on one pan, making cleanup quick and stress-free.
Sheet Pan Black Pepper Tofu and Broccoli:
Perfect for busy weeknights or meal prep, this recipe balances protein-rich tofu with nutrient-dense broccoli. Roasting intensifies flavors while keeping the ingredients wholesome, making this dish a favorite among vegans, vegetarians, and anyone looking to enjoy a lighter, flavorful meal.
History:
Black pepper–forward dishes have long been a staple in Asian-inspired cooking, particularly in Chinese and Indo-Chinese cuisines, where freshly ground pepper adds heat without overpowering other flavors. Tofu, originating in ancient China, has been used for centuries as a versatile protein. Combining tofu with roasted vegetables on a sheet pan is a modern cooking approach that blends traditional flavors with contemporary convenience.
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Sheet Pan Black Pepper Tofu and Broccoli – Easy, Flavor-Packed Vegan Dinner
Ingredients
- 400 g firm or extra-firm tofu (pressed and cubed)
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1½ tablespoons soy sauce or tamari
- 1 tablespoon cornstarch
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar or lemon juice
Instructions
- Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper.
- Toss tofu cubes with cornstarch cornstarch, half the oil, and a pinch of salt.
- Spread tofu on the pan and bake for 15 minutes.
- In a bowl, mix remaining oil, soy sauce, black pepper, garlic, ginger, maple syrup, and vinegar.
- Add broccoli and sauce to the pan, tossing gently with tofu.
- Return to oven and roast for another 10 minutes until broccoli is tender and tofu is crispy.
- Garnish and serve hot.
Notes
- Pressing tofu improves crispiness.
- Freshly ground black pepper gives the best flavour.
- Adjust sweetness and spice to taste.
- Use parchment paper to prevent sticking.
- Serve immediately for best texture.
Tips for Sheet Pan Black Pepper
- Cut tofu into even cubes for uniform cooking.
- Don’t overcrowd the pan.
- Flip tofu halfway for extra crisp edges.
- Add bell peppers or carrots for variety.
- Pair with rice, quinoa, or noodles.
FAQs for Sheet Pan Black Pepper
Q1: Can I use frozen broccoli?
Yes, but thaw and pat dry before roasting.
Q2: What type of tofu works best?
Extra-firm tofu is ideal for this recipe.
Q3: Is this recipe spicy?
It’s mildly spicy; increase black pepper or chili flakes if desired.
Q4: Can I make this gluten-free?
Yes, use tamari instead of regular soy sauce.
Q5: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Conclusion:
Sheet Pan Black Pepper Tofu and Broccoli is a delicious example of how simple ingredients can create bold, satisfying flavors. With minimal prep, easy cleanup, and nourishing components, this recipe is perfect for anyone seeking a healthy, plant-based meal that doesn’t compromise on