Crisp Sheet Pan Tofu with Broccoli and Spicy Peanut Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Oven-roasted tofu and broccoli coated in a spicy peanut sauce, perfect for an easy plant-based meal packed with flavor. This Asian-inspired vegan recipe (gluten free), ready in about 35 minutes, pairs extra-firm tofu, broccoli florets, peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, pressed and cubed extra-firm tofu
• 4 cups broccoli florets
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 clove, minced garlic clove
• 3 tbsp water
• 2 tbsp olive oil
• 1 tbsp, toasted sesame seeds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. Toss 14 oz pressed and cubed extra-firm tofu and 4 cups broccoli florets with 2 tbsp olive oil and spread evenly on the sheet pan.
2. Step 2: Roast tofu and broccoli for 20-25 minutes, flipping halfway, until tofu edges are golden and broccoli is tender-crisp.
3. Step 3: While roasting, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tbsp lime juice, 1 tbsp maple syrup, 1 minced garlic clove, and 3 tbsp water in a small bowl until smooth and glossy.
4. Step 4: Remove tofu and broccoli from oven and drizzle with the spicy peanut sauce, tossing gently to coat.
5. Step 5: Sprinkle with 1 tbsp toasted sesame seeds before serving warm.