Crispy and flavorful, this vegan tofu and broccoli dinner satisfies a craving for takeout.
Tofu?! Yeah, tofu. I secretly love the stuff, but only if it’s prepared well. You won’t catch me just cutting off a slice straight from the package. My requirements for well prepared tofu are, crispy and well seasoned, otherwise you might as well take a bite of a sponge. I made this Sheet Pan Crispy Teriyaki Tofu and Broccoli last week and I couldn’t be more pleased with how it turned out!
I did some research and thought this recipe from Cookie and Kate was the best place to start. I made a couple modifications to the recipe and decided to turn it into a full sheet pan meal by adding the broccoli.
The easy homemade teriyaki sauce goes on after the broccoli and tofu have baked to prevent them from getting soggy and to prevent the sauce from burning. The sauce uses honey which has a tendency to burn quickly.
This is an easy dinner to make, but it does take a little preparation time, most of which is hands off. The key to making tofu crispy is to dry it out. I did this by cutting the tofu into cubes, putting them on a towel lined plate, covering them with the towel and topping it with my heaviest cast iron skillet. I let the weight of the skillet press out the excess liquid for 30 minutes so there would be no chance of soggy tofu.
Once the tofu is prepped it’s just a matter of tossing it in the olive oil, tamari and arrowroot and baking it along with the broccoli until it’s golden brown and crisp. This recipe is gluten-free, vegan and perfect for meatless Monday or anytime you’re craving a healthy homemade takeout food.Print
Hi, I'm Danae, the blogger, photographer, and recipe developer of Recipe Runner. Recipe Runner is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy!