Crispy tofu with roasted broccoli and carrots. A quick, plant-based sheet-pan dinner with only 5 ingredients!
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minute
Servings: 4
Yield: 1 large sheet pan
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed & cubed
- 2 cups broccoli florets
- 1 cup carrot slices
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- Preheat oven to 400°F (200°C).
- Press tofu with paper towels to remove excess moisture. Toss with soy sauce.
- Spread tofu, broccoli, and carrots evenly on parchment-lined pan.
- Drizzle with sesame oil.
- Roast for 20–25 minutes, flipping tofu halfway, until golden and crisp on edges.
Chef’s Tips:
- Swap carrots for bell peppers or snap peas.
- Add sesame seeds or scallions after baking.
- Serve over rice or noodles for a full meal.