Sheet Pan Black Pepper Tofu and Broccoli – Easy, Flavor-Packed Vegan Dinner
Sheet Pan Black Pepper Tofu and Broccoli is quick, healthy, and satisfying.It uses simple pantry ingredients and minimal oil.The tofu turns crispy while the broccoli roasts to perfection.A bold black pepper sauce ties everything together beautifully.
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.