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Saucy Sheet Pan Tofu & Broccolini

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5 from 4 reviews

  • Author: Liv B
  • Total Time: 50 minutes
  • Yield: 2 servings


A sheet pan dinner that rivals take out, uses minimal dishes and saves you time!


Tofu & Broccolini

  • 1 block (12 oz) firm tofu, pressed and ripped into chunks
  • 1/2 cup all purpose flour or gluten-free all purpose flour
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 2 packages – about 1 lb total (or about 3 cups broccoli florets)
  • oil for drizzling


  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1/4 cup maple syrup, brown sugar or agave
  • 2 tbsp nut butter like almond, peanut or sunflower seed
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger, or 1 tsp dry ground ginger
  • 1/4 cup chopped green onion
  • 1 tbsp corn starch + 3 tbsp water (for thickening)



  1. Preheat oven to 425 F. Line a large sheet pan (baking sheet) with parchment paper.
  2. In a mixing bowl, combine flour, paprika and black pepper and whisk to combine. Add tofu chunks and toss to coat.
  3. Place on prepared sheet pan and drizzle liberally with oil. Bake for 25 minutes, flipping tofu chunks half way through.
  4. Meanwhile, in a small pot on the stove, combine the sauce ingredients except for the cornstarch and water. Whisk until combined and bring to a gentle simmer. Combine the cornstarch and water in a small dish, then pour into simmering sauce, whisking immediately until thickened slightly.
  5. Add the broccolini to the sheet pan and drizzle with oil and sprinkle salt and pepper (if desired). Bake 8 to 10 minutes until broccolini is fork-tender and tofu is golden and crisp.
  6. Drizzle the sauce over the tofu and bake 2 to 3 minutes until thickened.
  7. Remove from oven and let cool slightly before serving. Add a sprinkle of sesame seeds, if desired. Serve with rice, noodles, quinoa or on its own. Enjoy!

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